Posted on February 21, 2016
Meatballs over Cauliflower Mash – by Kerry
My sister Kerry has been trying to get healthier by eating real foods and reducing the amount of sugar and refined carbohydrates in her diet – here’s one of the recipes she created on her journey to health. It looks so awesome I think I am making it tonight!
- 1 lb. Grass fed Angus ground beef
- 1 package frozen or fresh cauliflower florets
- 4-5 garlic cloves minced
- 1 can fire roasted diced tomatoes
- 2 tbsp extra virgin olive oil (divided)
- 2 tsp Italian seasoning
- 2 tsp Himalayan pink salt (divided)
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 cup almond milk
Preheat oven to 425 degrees. In a bowl mix meat, egg, garlic, Italian seasoning and 1 tsp of salt. Make into 2-inch balls and set aside. In large Dutch oven pan heat with 1 tbsp EVOO. Cook meatballs on medium high turning a couple minutes. Once meatballs are brown add can of tomatoes, onion powder and garlic powder. Stir seasonings together around meatballs. Add the additional tablespoon of EVOO to sauce. Place Dutch oven pan in oven uncovered and cook for 20 minutes turning the meatballs once during cook time.
While meatballs are cooking, steam cauliflower in pot or as directed in package if frozen. Place in blender or food processor. Add almond milk and 1 tsp salt. Blend until desired consistency. I left in some chunks as it gave a little crunch to it.
Once done plate as you wish, and with however many meatballs you want. I’m a sucker for placing sauce on the mashed cauliflower and placing it on top of the meatballs. The flavor was unreal! Enjoy!