3 cups Grated Cauliflower
1 Tbsp Walnut Oil
2/3 cup Coconut Milk
2/3 cup Beef Stock (reserve 2 Tbsp for slurry)
1 strip Mutton
1 ½ Tbsp Arrowroot Powder + 2 Tbsp Beef Stock (= slurry)
½ tsp Sea Salt (or to taste)
½ tsp Black Pepper (or to taste)
Food process or mince the cauliflower so it resembles the texture of grits. Then dice the Mutton and mince the garlic.
Heat the oil over medium-high (~7) and add the Mutton. Cook until the Mutton reaches your desired
crispiness then add the garlic and cook until fragrant (about 1 minute).
Turn the heat down to medium (~5). Mix in the cauliflower, coconut milk, and stock. Cover and cook for 12–15 minutes, stirring occasionally.
Season the mixture with sea salt and black pepper. Once you have it seasoned, add sage to taste. It will not take much sage!
Mix the 2 tablespoons of beef stock with the arrowroot in a cup or bowl. Then add the slurry to the cauliflower mixture. Keep uncovered and cook on medium until thick and creamy and all cauliflower is tender.
Serves 2 to 4
This recipe can easily be made Vegan; just swap the beef stock with vegetable stock and omit the Mutton