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Cauliflower and Meatballs Ragout

Published: May 4, 2016 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 35 Minutes
Serves Serves 4
Cauliflower and Meatballs Ragout
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Average Rating: 4.5 | Rated By: 3 users

When you are craving comfort food on a light note, this ragout will satisfy that craving. This casual healthy dinner can be made under 45 minutes. Serve as is or with rice

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Ingredients

  • 1 lb. lean ground beef or lamb
  • 1 cup grated zucchini (1 small zucchini)
  • 1 tsp. GF ground cinnamon
  • 1 tsp. GF ground cumin
  • 1 tsp. Sea salt
  • 1 Tbsp. coconut oil or butter
  • 2 cups finely diced white onion
  • 3 cups gluten free beef broth
  • 2 Tbsp. pure tomato paste
  • 3 medium carrots, cut into 1/2-inch rounds
  • 2 small turnips, peeled and quartered
  • 1 medium head cauliflower, cored and cut into small florets
  • ½ cup chopped fresh cilantro

    • Instructions

  • Mix together ground beef, zucchini, cinnamon, cumin and salt. Using your hands roll into 1-inch balls and set aside
  • Heat the coconut oil/butter over medium heat. Add the onion and cook until translucent, about 5 minutes
  • Add the broth and tomato paste and stir. Once the sauce starts to simmer drop the meatballs into the sauce and cook for 10 minutes
  • Add the turnip and carrots to the sauce and cook uncovered for 10 minutes. Add cauliflower and cook uncovered for 5 more minutes. Cover and remove from the heat. Set aside for 10 minutes before serving
  • Serve in bowls and top with cilantro


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