Busy work month + traveling == no time to post. (Look for new November workouts soon – hopefully this week!)
After having a little time to browse through Food & Wine and Epicurious on a recent flight, I’ve been experimenting with transforming some non-paleo recipes. This one is in my top 5 all-time recipes I’ve ever made. I love warm, hearty meals when it gets cold out (I’m from Texas – so 50 degree NYC fall days count!) — and this hits the spot. It also perfectly fit the macros I’d set out for lunch for myself this month, which was an added bonus.
Prep Time: 5-10 min
Cook Time: 55 min
- 2 lbs 93-7 ground beef (if you use 85-15 or 90-10, skim off the extra fat after browning but before putting in the oven)
- 1 lb lean ground venison (you can use all beef, or substitute in bison, pork, lamb, etc).
- 2 medium carrots, cubed
- 4 stalks celery, sliced thickly
- 1/2 c leeks, sliced thinly
- 2 shallots, sliced thinly
- 4 cloves garlic
- 1/2 tsp fresh rosemary
- 1/4 tsp fresh minced parsley
- 1.5 T tomato paste
- 1/2 c homemade or (store bought but sugar free) beef broth
- 2.5 c cauilfower
- 1/2 chicken or vegetable stock (I used chicken stock I had frozen, but Saffron Road makes a good, simple broth with no weird ingredients)
- 2 T half-and-half or almond milk
- 1 T grassfed butter (I use Kerrygold)
- salt, pepper, and toasted onion powder
(1) Preheat the oven to 425. Tip: Use an oven thermometer, or wait at least 20 min for your oven to get to full temperature. Mine always says its ready long before it really is.
(2) Cover the cauliflower with water and salt liberally. Bring to a boil.
(3) Combine the meats and season liberally with salt and pepper. Brown in a pan for 10 minutes. While you brown the meat in a large pan, slice your vegetables.
(4) After 10 min, add the vegetables and cook an additional 5-7 min, until the leeks and shallots soften. Add the parsley, rosemary, and garlic.
(5) Add the tomato paste (I squeeze mine from a tube so that I don’t have to figure out what to do with the rest of the can). Also add the beef broth, mix well, and cook an additional 5-7 minutes, until the liquid is almost completely absorbed.
(6) Meanwhile, drain the cauliflower. Using an immersion blender or a regular blender (way more work to clean up), puree the cauliflower, broth, half-and-half, butter, and salt/pepper/onion powder.
(7) Transfer the meat and vegetables to a large oven-safe pan. Top with the mashed cauliflower.
(8) Bake at 425 for 30 min. The cauliflower should turn golden brown and crusty. If you’re cooking for the week, divide into 5 tupperwares and enjoy!