rich beefy tomato sauce, sautéed cauliflower
Serves: 2 |
Time to Table: 30 minutes |
Calories: 544 |
Protein Category: Beef |
Excellent Source of:
Fiber, Iron, Protein, Vitamin A, Vitamin C |
Good Source of:
Côtes du Rhône has enough spice to hold up to the chili but not too much alcohol that would compete with it.
We like the broad depth of malt flavor in an American Pale Lager for this dish.
What is your favorite breakfast?
1. Cook the onion: Chop the onion. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and half of garlic. Sauté 3 minutes or until tender.
2. Brown ground beef: Add ground beef. Cook 6 minutes or until browned.
3. Finish sauce: Stir in ½ cup water, crushed tomatoes, tomato paste, bay leaf, olives, ONLY 1 tablespoon vinegar, ONLY 1 teaspoon chili powder, red pepper flakes, and ½ teaspoon each salt and pepper. Bring to a boil. Reduce heat, and simmer 10 minutes or until sauce is thickened. Remove bay leaf.
4. Make Cauliflower Rice: Add cauliflower to the bowl of a food processor and pulse until broken into rice-size pieces. Heat
1 tablespoon oil in a medium skillet over medium heat. Add remaining garlic, cauliflower, and ¼ teaspoon each salt and pepper. Sauté 5 minutes or until cauliflower is tender.
To Serve: Chop parsley. Divide cauliflower between 2 serving plates and top with beef mixture. Sprinkle with parsley.
No food processor? Grate the cauliflower florets into “rice” using the large holes on a box grater and finish with a knife.
Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative
you are! Tag us in your photos. #tklife