#cauliflowerpotatoes

A hearty and satisfying keto-friendly soup featuring the flavors of a classic cheeseburger, but without the carbs. Cauliflower replaces traditional potatoes, making it perfect for those following a low-carb or keto diet.

Ingredients: 1 lb ground beef. 1 small head cauliflower, chopped. 4 cups beef broth. 1 cup heavy cream. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced tomatoes. 2 cloves garlic, minced. 1 tsp paprika. 1/2 tsp dried oregano. Salt and pepper to taste.

Instructions: Over medium-low heat, brown the ground beef in a large pot until it's fully cooked. Get rid of extra fat. Put the garlic and onion dices in the pot and saut them until they get soft. Beef broth, paprika, oregano, salt, and pepper should all be stirred in. Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes, until the cauliflower is soft. Heavy cream, diced tomatoes, and shredded cheddar cheese should be added to the cauliflower after it is cooked. Keep cooking for five more minutes, or until the cheese melts and the soup is hot all the way through. If you need to, change the seasonings, and then serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Here’s my twist.  In addition to the ingredients for the Mashed Garlic Roasted Cauliflower, you will need:

1 lb ground lamb

2 tablespoons Worchestire sauce

½ teaspoon Redmond’s Real Salt

10 twists on a  pepper grinder

4 drops Young Living Thyme Essential Oil (or 1 tablespoon fresh)

4 drops Young Living Rosemary Essential Oil (or 1 tablespoon fresh)

¾ cup chopped carrot

½ cup organic frozen peas

½ organic frozen corn

½ cup organic frozen beans

1 large chopped onion

3 cloves garlic finely chopped

2 tablespoons vegan butter (I used Earth Balance)

2 tablespoons gluten free flour (I used Namaste Perfect Flour Blend)

2 cups beef broth (I used Home Goodness Organic Beef Broth from Costco)

  I’m personally a huge fan of cooking with essential oils, because at the time I didn’t have any fresh thyme or rosemary at my house –  I didn’t even have potatoes! The essential oils are so convenient, never expire, and still add great flavor. You can read about my dish with cooking with oils here. If you are interested in purchasing oils, you can click here. I’d love to help you learn to use oils not only in your kitchen, but in your daily life!

Directions

Preheat oven to 400ºF & prepare Baked Cauliflower Recipe

Heat a large skillet over medium high heat, then add lamb. Brown lamb until fully cooked, about 5 minutes (I find there’s enough fat released in the beef that I don’t need to add oil to the pan). While it’s cooking, prepare your vegetables.

Chop onion, and garlic (smash with knife and then chop).

Chop carrots. I only had baby carrots, so I chopped them in fourths and then cut them.

Soak up excess grease with a paper towel.

Add onion, garlic, and carrot, worchestire sauce, salt, pepper, rosemary essential oil, thyme essential oil, then cook for approximately 10 minutes, until carrots are soft.

Add the frozen peas, corn, and green beans (I snapped the green beans in half), and cook for 2 minutes.

Add gluten free flour and vegan butter to the pan, and toss around until butter is fully melted and the flour disappears (~1 minute).

Add beef stock. Then, bring liquid to a boil over high heat.

Cook for a minute or two until broth thickens into a light sauce.

Remove pan from heat, and transfer beef and veggie mixture to an 8×8 baking dish.

Preheat oven to 425ºF.

Pull Baked Cauliflower from the oven, and finish preparing Mashed Garlic Roasted Caulflower 

Top lamb mixture with  Mashed Garlic Roasted Caulflower  

Bake 20 – 25 minutes