We'll be moving this weekend, and in the midst of all of the madness that comes along with that process, the kitchen is keeping me sane. One cozy plate of warm, savory beef topped with a creamy cauliflower and herb puree? Coming right up!
So the real question is, have I even *started* packing the kitchen yet? Uhhh... no. I haven't even wrapped my head around it. What to pack first? Clearly we need plates. And skillets. Cutting boards, knives, wine glasses, blender-- definitely not ready to put those away. Procrastination is not my game, but this particular task, I'm finding hard to get to.
It'll happen. I'm sure. And if I keep hoping for a magical kitchen transporter that will just plop everything from one spot to the next, that might just happen too! Fingers crossed.
Serves: 6 | Total Time:
- 1/2 white onion, diced
- 2 garlic cloves, minced
- 3 stalks celery, diced
- 1 large carrot, diced
- 1 teaspoon coconut oil
- 1 pound ground beef
- 1/4 cup dry red wine
- 2 tablespoons tomato paste
- 1/4 cup diced tomatoes (canned)
- 1 tablespoon fresh thyme
- Salt & Pepper
- 1 head cauliflower (large)
- Water for steaming
- 1 teaspoon butter or coconut oil
- Other fresh herbs, such as rosemary or chives
- Heat a small amount of coconut oil in a skillet. Sauté the onion, garlic and celery until onion is translucent. Add the ground beef to the pan, and use a spatula to break it into grounds. Cook until evenly browned.
- While the meat cooks, steam the cauliflower: chop the head into florets, and place in cooking pot with steam basket and 1 inch of water. Place over medium heat with lid on.
- Add the carrots, diced tomatoes, and tomato paste to the beef mixture. Add the wine and fresh thyme, and then season with salt and pepper. Stir until combined.
- Strain the cauliflower, and put into blender. Puree with coconut oil or butter, fresh herbs, and a sprinkle of salt. Spread the puree in an even layer over the beef mixture.
- Place under broiled and cook just until the top of the casserole begins to brown — every broiler is different so keep your eye on the oven.