One of our favorite meals before going grain/gluten free was goulash. Since I’ve been having such great success with cauliflower rice, I figured I would roughly chop up some cauliflower and use it as a substitute for elbow macaroni. It worked really well – so much so that my 18 month old wanted seconds and that’s saying something!
1 lb of ground beef
1 large onion, chopped
1 tsp of garlic
2 (8 oz) cans of tomato sauce
1 can (14.5 oz) of petite diced tomatoes, drained
1 tsp soy sauce
1 tsp of worcestershire sauce
1/2 tsp salt
1/2 tsp oregano
1/2 tsp basil
1/4 tsp pepper
1/2 tsp onion powder
1 small head of cauliflower, coarsely chopped
1/4 cup of parmesan cheese (unless you’re paleo)
Brown meat. Drain off the excess fat and add the chopped onions. Cook until the onions are tender, about 10 minutes. Add the garlic and cook a minute or so until garlic is fragrant.
Add all the rest of the ingredients except the chopped cauliflower. Stir and simmer for 20 minutes, uncovered.
Add the cauliflower and simmer another 20 minutes, covered this time. Stir occasionally.
Add the parmesan cheese, if using, and stir.