Recipe By Tina VanDenHeuvel, NTP
You can follow Tina @madebetterforyou on Instagram
Photo by Tina VanDenHeuvel
INGREDIENTS:
1 tbsp. avocado oil
2 tbsp. butter
2 lbs. ground beef
1 large onion
2 carrots, diced
3 celery stalks, diced
1 cup frozen peas
2 sprigs each rosemary and thyme
2 bay leaves
1 tbsp. tapioca starch
1 cup red wine
1 1/2 cups beef stock
2 tbsp. Worcestershire sauce
2 tbsp. tomato paste
For the topping:
1 large cauliflower
1/4 cup butter
1 tbsp. heavy cream
1/2 cup parmesan, shredded
METHOD:
Heat 1 tablespoon avocado oil and 1 tablespoon butter in a large cast-iron pot set over medium heat. Add the beef and cook until brown. When done, remove the beef into a bowl from the pan with a slotted spoon and set aside.
Add the remaining tablespoon of butter to the pan and add onions, carrots, celery and peas. Season with salt and sauté vegetables until tender—about 10 minutes. Add the rosemary, thyme and tapioca starch and wine. Cook until wine has reduced to half. Add beef stock, Worcestershire sauce and tomato paste. Cook until sauce has reduced and thickened—about 20 minutes. Add in beef and simmer for 10 minutes. Pour into an oven-safe dish to cool.
In a large pot, bring 2 cups of water to a boil. Add the cauliflower and cover with a lid to allow cauliflower to steam. Cauliflower is done when pierced with a fork and cauliflower is soft—about 15 minutes.
Remove cauliflower from the pot into a high-powered blender. Add butter cream and parmesan and blend until smooth.
Top meat with cauliflower and bake in a 350˚F preheated oven for 30 minutes. Remove from the oven and allow to cool slightly before serving.
