2 heads cauliflower
2 pounds ground beef
3 large carrots, sliced thin
peas
green beans
Brown beef, I added minced garlic, minced onion, italian seasoning, and Bragg's aminos. Cut up 2 heads of cauliflower, put in large pot, cover with water and bring to boil. In smaller pot, place carrot slices, peas and beans and cook until soft. When cauliflower is soft, drain and place in blender, add 1 Tbsp coconut oil and 2 Tbsp chicken broth, garlic salt, salt and pepper - blend until creamy. I did this in 2 batches, adding seasonings to each. Place browned beef in bottom of 9x13 pan, drain veggies and place on top of beef. Pour 1/2 can of coconut milk on top and stir all together. Top with the pureed cauliflower and place in oven, uncovered at 375 for 25 min or until very lightly browned.
Comes out creamy and filling, you could taste the coconut milk - Tom said a bit too much and Will didn't care for that flavor at all but the girls and I loved the flavors and creaminess!
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