Indian Spiced Cauliflower Chili

Indian Spiced Cauliflower Chili--

Indian Spiced Cauliflower Chili--

  • 2 Tbsp. ghee (or coconut oil)
  • 1 large onion, finely chopped
  • 2 cups beef bone broth (I use homemade or Kettle and Fire. You may also substitute vegetable broth)
  • 2 large carrots, scrubbed and diced
  • 4 cloves garlic, minced
  • 1 tsp. ground ginger
  • 2 tsp. turmeric
  • 2 tsp. cumin
  • 2 cinnamon sticks
  • 1/2 tsp. cloves
  • 1 tsp. cayenne (optional, or to taste)
  • 1 tsp. sea salt (to taste)
  • 26oz. box or jar of diced tomatoes (or look for BPA-free cans)
  • Cauliflower rice (2 bags frozen riced cauliflower or 1 large head fresh cauliflower, riced)
  • Cilantro, to taste, as garnish
  • Full-fat coconut cream to drizzle on top, optional
  • Diced avocado for the top, optional
  1. Heat ghee or oil in a heavy-bottomed pan over medium heat.
  2. Add onions and saute until translucent, about 4 minutes.
  3. Add garlic and carrots. Continue sauteing about 90 seconds.
  4. Add spices, ginger through salt. Saute about 1 minute.
  5. Add tomatoes. Continue cooking about 2 minutes.
  6. Add bone broth. You may add extra broth or water to desired consistency. Bring to a near boil and then turn heat to low. Cover. Simmer for about 30-60 minutes.
  7. Stir in riced cauliflower and simmer another 15-20 minutes. You want the cauliflower to have some bite, but still be cooked through.
  8. Garnish with coconut cream, avocados, and fresh cilantro, if desired.