Paleo Cauliflower Chili
Serves: 5-6 hearty servings
  • 2 tbs. olive oil or ghee
  • 1 onion, diced
  • 2 medium carrots, diced
  • ½ tsp. Herbamare seasoning salt, available here, or unrefined salt, plus more
  • 3 garlic cloves, minced
  • 1 small head cauliflower, riced (see note)
  • ½ lb. ground beef (use up to 1 lb)
  • 1 Tbs. chili powder (use 2 Tbs. for more heat)
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 6oz jar tomato paste
  • 26 - 28 oz container crushed or diced tomatoes
  • ½ cup chicken stock, if necessary
  • Chopped cilantro, for serving
  1. Heat the oil in a heavy-bottomed pot over medium heat. Add the onion and carrots and the salt. Cook until softened, stirring occasionally, about 10 minutes. Add the garlic and cook briefly.
  2. Add the ground beef and cauliflower. Cook until the beef is no longer pink, about 7 minutes. Add the remaining ingredients except the cilantro and another ½ tsp of Herbamare. If chili is extremely thick, add some chicken stock to create desired consistency. (I added ½ cup stock.)
  3. Cover and cook about 15 minutes, until the carrots are softened and cauliflower is tender.
The cauliflower should be finely “riced.” Use a food processor or pulse in a blender to create fine rice-like crumbles.
Recipe by Empowered Sustenance at