Beef-Casserole-with-Cauliflower-Rice

Cauliflower Rice with Beef and Lentils

Gluten Free Beef Casserole with a Twist

Cauliflower Rice with Beef and Lentils is a Casserole with a twist. Instead of serving Rice or Noodles I have used finely chopped Cauliflower with amazing results.
The texture is more delicate and light, giving the Dish a more refined result.

Experiment with the seasoning, I added 1 teaspoon of Ground Cumin but if you prefer a more Spicier result, add more.
It is quite tempting to stir the Cauliflower before the browning process happens. Let it cook, just be a little patient, maybe a little peep is allowed.

Our traditional method of serving Rice is to place on the plate first then ladle the Beef Casserole over the top.
You could however serve the Cauliflower Rice as a side dish.

 

Cauliflower Rice with Beef and Lentils

  • 700g Blade Steak, cut into chunks,
  • 2 Rashers Bacon, chopped
  • 2 Cloves Garlic, crushed or sliced
  • 2 Carrots, sliced
  • 4 Mushrooms, sliced
  • 1 Celery stick, sliced
  • 1/2 Leek, sliced
  • 400g Tin Brown Lentil, rinsed and drained,
  • 400g Tin Tomatoes chopped in Juice
  • 1/2 cup Frozen Peas and Corn
  • 1/2 cup Red Wine
  • 2 cups Beef Stock
  • 1/4 cup Gluten Free Flour, dusting Meat
  • Salt and Pepper, seasoning
  • 3 tablespoons Ground Linseed, to thicken liquids
  • 2 tablespoons Olive Oil

 

Heat Oven to 160ºC.

Heat 1 tablespoon of Olive Oil in a medium sized Pan.

Cut up Steak into small chunks, dust with Gluten Free Flour. Brown on all sides then transfer to Casserole Dish. Cook in to batches as to not over crowd Pan.

Add chopped Bacon to Pan with washed Leeks, Celery, Garlic plus 1 tablespoon of Oil. Saute until tender and Bacon is browned.

Pour in the Red Wine, let simmer for 5 minutes then add the sliced Carrots, Mushrooms, Beef Stock and Tomatoes. Simmer for 5 minutes.

Place the Peas and Corn into the Casserole dish then tip the ingredients from the Pan on top. Season with Salt and Pepper, give a good stir put on Lid and place in the Oven.

Cook for 2 hours, after 1 hour of cooking add the Ground Linseed, stir then place on Lid.

 

Cauliflower Rice

  • 1 medium Cauliflower,
  • 1 teaspoon Ground Cumin
  • 2-3 tablespoons Olive Oil

 

Cut Cauliflower into small Florets then place into a Food Processor. Chop to a fine consistency but not as fine as Flour.

Heat 1 tablespoon of Oil in Pan and add Cauliflower, sprinkle over the Ground Cumin stirring to coat the Cauliflower.

Spread and Flatten Cauliflower to an even thickness into the Pan with a Spatular.

Don’t touch Cauliflower for a few minutes, the more you make this Recipe, you will get a better idea on how long it will take before you have to turn over the Cauliflower as not to let it burn.

Try to form a crust on the Cauliflower to give a golden brown colour.

Serve immediately as Cauliflower may soften.

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