Settle in and serve up a warm bowl of creamy cauliflower polenta with savory beef Bolognese.
When it’s time to bring out the warm, soul-soothing recipes, add this dish to your meal rotation. This low-carb cauliflower polenta is topped with a rich beef Bolognese that will keep you full and satisfied. Easy to make, it’s ready to serve in one hour and can be made in large batches to feed a crowd.
Instead of traditional corn, this healthier alternative uses cauliflower with a dash of ground turmeric to make the polenta. Along with adding a pop of yellow, ground turmeric and buttery ghee add a healthy boost of anti-inflammatory benefits.
Ground beef and tomato sauce make up the mouthwatering Bolognese. It’s rich in protein and includes a hearty mix of chopped onions, bell peppers, and zesty garlic. While this recipe uses ground beef, you can easily swap it out for equal amounts of ground chicken, pork, or turkey.
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To get started, boil the cauliflower florets in salted water until they are fork tender. While the florets are cooking, melt one tablespoon of ghee in a large skillet over medium heat. Toss in the diced onions, bell peppers, and minced garlic and sauté until the onions are translucent. Add the ground beef and brown the meat slightly before adding the tomato sauce. Bring the heat to low and allow the ingredients to simmer for the next 15 to 20 minutes.
Once the florets are fork tender, drain the water and mash the florets. Mix in the ghee and ground turmeric until you get a yellow, polenta-like mash. Divide the cauliflower polenta evenly between two bowls and top with a generous helping of Bolognese. Garnish with fresh chopped parsley and enjoy!
Creamy Cauliflower Polenta with Beef Bolognese
Creamy Cauliflower Polenta with Beef Bolognese
Felicia LimTools
- 1 large pot
- 1 large skillet
Ingredients
- 8 cups water
- 1 t salt
- 1 large head cauliflower, florets only
- 2 T ghee, divided
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 3 large garlic cloves, minced
- 1 lb ground beef
- 3 cups tomato sauce
- 1 ½ T turmeric
- 1 T fresh parsley, chopped
Instructions
- In a large pot, bring the water and salt to a boil, then add the cauliflower florets. Cook the florets until they are fork-tender (approximately 40 minutes).
- While the florets are cooking, start the beef Bolognese. Melt one tablespoon of ghee in a large skillet over medium heat and toss in the diced onions, diced bell peppers, and minced garlic. Sauté until the onions turn translucent (approximately 10 minutes).
- Add the ground beef to the skillet and mix well for five minutes, or until browned. Add the tomato sauce and turn the heat down to low, allowing it to simmer for the next 15 minutes.
- Once the florets are ready, drain and discard the water and mash the cauliflower until it is the texture of mashed potatoes.
- Mix in the remaining ghee and ground turmeric until you get a yellow polenta-like mash.
- Serve cauliflower polenta topped with minced beef Bolognese and garnish with fresh chopped parsley.
Tip: Easily double or triple this recipe by creating a big batch you can freeze and serve throughout the week. To reheat, simply place the cauliflower polenta in a casserole dish and heat in the oven at 350°F for 20 minutes.
Looking for Paleo ingredients? Here are a few we’d recommend:
Ghee (Pure Indian Foods)
Turmeric (Simply Organic)
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