| 14 | 40 | 685 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 1 tsp | Ghee (or other animal fat; beef tallow, lard) |
| 851 gm | Beef, ground, lean |
| 50 gm | Yellow onion (diced) |
| 1 clove(s) | Garlic (chopped) |
| 2 medium mushroom(s) | White mushrooms (chopped) |
| 57 gm | Cheddar cheese (grated) |
| 1/4 cup | Heavy cream, 38% M.F. |
| 1 tbsp | Parsley, fresh (chopped) |
| 1 tsp | Salt and pepper (season to your taste) |
| 600 gm | Cauliflower (washed and broken into florets) |
| 2 tbsp | Butter, grass-fed, salted (melted) |
| 2 tbsp | Heavy cream, 38% M.F. |
| 1/4 tsp | Cayenne pepper (optional) |
| 1/2 tsp | Himalayan sea salt |
Over a moderate heat in a large shallow pan melt the ghee and sauté the onion and garlic for a few minutes
Add the ground beef, stirring all the time and cook until it’s no longer pink
Stir in the mushrooms and continue cooking for a further 10 minutes
Meanwhile, add the cauliflower florets to a microwaveable bowl with 1 tbsp heavy cream and 1 tbsp butter and microwave on high for 10 minutes. Make sure to keep re-coating the cauliflower in the butter and cream during this time
Add the cauliflower to a high-powered food processor with the other tbsp of cream and butter, salt and cayenne pepper and process until smooth
Turn down the heat on the stroganoff and add the cheese until it’s gently melted
Add the cream, salt and pepper and warm through
Serve the stroganoff on a bed of cauliflower mash
| Meat | 2.4 |
| Milk Alternative | 0.3 |
| Vegetables | 3.2 |
