Cauliflower Chili

This is a quick & dirty posting sans photos. I was multitasking like a mad fiend and didn’t haul out the camera. This recipe is a complete experiment, I am trying to find a way to make chili that doesn’t use beans but isn’t all meat & tomatoes. If this one doesn’t turn out well, I will keep trying. Next time it might be potatoes instead of cauliflower, heh.


1 head of cauliflower, rough-chopped into bean sized pieces

1 lb of lean ground meat (I used beef)

1/2 of a medium sized red onion, diced

3 cloves of garlic, minced

2 cans of no salt added diced tomatoes

2 tbl olive oil

1 tsp of cinnamon (yes, trust me)

2 tsp cumin

2-3 tablespoons of chili seasoning

2 tsp oregano

Things Done With Stuff

Sautè onions in olive oil in a good sized dutch oven or stock pot until they start to caramelize. Add garlic, cauliflower, 1/2 of the chili powder and the juice from the canned tomatoes and sautè another 10 minutes. Move the cauliflower-garlic-onion mixture to the side of the pot and add ground beef & spices, cooking until browned. (Or you can think ahead and cook the ground beef before you add the cauliflower. I did not, so this is how it happened for me.) Add the canned tomatoes and allow to simmer for 20 minutes. Taste and adjust spices accordingly. At some point after tasting you should add some sea salt if you wish. I did not as one of the cans of tomatoes I used was not salt-free. Serve with the shredded cheese of your choice atop each individual bowl.