Cauliflower and Meatballs Ragout

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Average Rating: 4.5 | Rated By: 10 users

Cauliflower and Meatballs Ragout – a fragrant dish, scented with cinnamon, cumin and fresh cilantro. The meatballs are made with grated zucchini and flavoured with a hint of cinnamon and cumin. Keeping them light and flavourful. Once you prepare the meatballs they are cooked with cauliflower, carrots and turnip in a light tomato-based broth. The earthy veggies transform this simple meatball ragout dish into a deceptively hearty and flavourful dish. 

A healthy naturally gluten-free ragout for an easy weeknight meal.

With the weather warming up having a light, yet hearty meal finishes the day beautifully. In this ragout recipe, you have everything, meat, veggies, a light broth and lots of flavours. The entire meal is made in 45 minutes from start to finish, and you don’t have to add a side dish, like rice or potatoes. But if you feel you need more, add one of our tasty gluten-free rice sides. This recipe is most certainly for one of those nights when you crave healthy comfort food. 

For the cauliflower, it is a high fiber cruciferous vegetable, nutrient-packed and is naturally high in B vitamins and antioxidants.

 

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 and cook uncovered for 10 minutes. Add cauliflower and cook for 5 more minutes. Cover and remove from the heat. Set aside for 10 minutes before serving. This allows for the cauliflower to soften without being overcooked
  • Serve with fresh cilantro


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