Indian Spiced Cauliflower Chili

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.

This Book Available for Practitioners Only

Blog Post with Sidebar
Blog Post with Sidebar
Blog Post with Sidebar
Health Hunters Radio
Kettle Fire Bone Broth
Beyond Organic
Cellular Healing TV
Free Pound of Coffee