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Mashed Garlic Cauliflower and Meatballs Smothered in Gravy
Servings 4
Total Time: 45 minutes
Cook Time: 45 minutes
Nutrition Information
calories 370
carbohydrate 18g
protein 30g
fat 21g
saturated fat 10g
cholesterol 125mg
sodium 861mg
potassium 678mg
fiber 6g
sugar 6g
Ingredients
For mashed cauliflower
- 1 head(s) cauliflower
- 1 tablespoon(s) ghee
- 1/4 cup(s) coconut milk, full fat
- 1/4 cup(s) beef stock
- 2 medium garlic clove(s) minced
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper to taste
- 1 tablespoon(s) parsley, fresh to garnish
For meatballs
- 1 pound(s) beef, ground
- 1 medium onion(s), green finely chopped
- 1 tablespoon(s) parsley, fresh
- 1 medium garlic clove(s) minced
- 1 large egg(s)
- 1/2 teaspoon(s) sea salt
- 1/2 teaspoon(s) black pepper
- 1/4 teaspoon(s) allspice
- 1/4 teaspoon(s) cinnamon
- 2 tablespoon(s) olive oil
For gravy
- 2 cup(s) beef stock
- 1/2 cup(s) coconut milk, full fat
- 2 tablespoon(s) tapioca flour or starch
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper to taste
Instructions
- For the mashed cauliflower: In a saucepan over medium heat, add the ghee, coconut milk, beef stock and minced garlic.
- Bring to a boil, then reduce the heat to low and simmer for 7-8 minutes or until the garlic is completely soft. Set aside.
- Next, heat water in a large stock pot until it is boiling.
- Cut cauliflower head in half and remove the stem, chop into florets, and add them to boiling water. Cook for 15-20 minutes or until the cauliflower is soft when pierced with a fork. Remove from heat and strain.
- Place cauliflower in blender. Add the ghee and stock mixture. Blend on high until smooth. Set aside and keep warm.
- For the meatballs: In a bowl, combine the minced beef, onion, parsley, garlic, egg, allspice, cinnamon, salt and pepper.
- Mix the ingredients until well combined. Form meatball by hand or with an ice cream scoop (about two tablespoons of meat mixture for each meatball).
- Heat two tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook for 8-10 minutes, rotating each ball, until cooked through and browned. Remove from the heat and set aside.
- For the gravy: Dissolve the tapioca flour in 1 tablespoon of beef stock and set aside.
- Place the beef stock and coconut milk in the same skillet you cooked the meatballs in. Using a wooden spoon, stir well and simmer for 2-3 minutes, until heated.
- Remove from heat and stir in the tapioca flour mixture. Return to low heat and continue stirring until slightly thickened.
- Remove from the heat. Sieve to get any lumps out. Season with salt and pepper.
- To assemble: On a serving plate, place the mashed cauliflower, top with meatballs, drizzle with the gravy and serve.
This recipe inspired in part or in whole from here