CHILLI CON CARNE WITH CAULIFLOWER WRAPS
Serves 4
Feeling a little uninspired by our recent paleo meals (standard meat and veg) I decided to try something new! I have read a lot about cauliflower wraps and pizza bases but most of them use a shit load of cheese to make them stick! Don't get me wrong, that sounds bloody delicious, but I'm trying REALLY hard to cut dairy out of my diet (Waaaaaaa). So I had a look and found these amazing, yummy wraps online. They use eggs to hold them together so they are a little 'eggy' but only slightly and they are super scrumptious!!
The Chilli Con Carne aspect is straight from the Everyday Cookbook (with a slight adjustment as I find it comes out a little runny from the recipe)
I hope you enjoy!!!
Ingredients
Wraps
1 head cauliflower (cut into florets)
4 eggs
2 cloves garlic (minced)
2 tsp mixed dried herbs (basil, parsley, oregano, thyme)
Chilli Con Carne
500g beef mince (make your own in the TMX with chunks steak)
1 onion
2 cloves garlic
1 red chilli
1 tsp chilli powder
1 tbsp olive oil
Can red kidney bean (drained and rinsed)
Can chopped tomatoes
Dried mixed herb (to taste)
2 beef stock cubes
2 tbsp tomato paste
Pinch of sugar
Method
Preheat the oven to 180 degrees
1) Place cauliflower into the TMX bowl and make some cauliflower rice by 'whacking' the cauliflower for 7 seconds on reverse speed 5.
2) Place the 'cauliflower rice' into the simmering basket. Fill your TMX bowl to the first line (500g) with water. Place the simmering basket in with the cauliflower. Cook cauliflower rice for 14 minutes at Varoma Temperature on Speed 3. (It may over boil. If this starts to happen and the measuring cup begins bouncing off, turn the speed down).
3) While the rice is cooking, mix eggs, herbs and garlic in a large mixing bowl.
4) Once cauliflower rice is cooked and tender, take the simmering basket out using the spatula as a handle. Take over to the sink and use the spatula to squeeze out the water from the cauliflower. Next you will need to ensure that the cauliflower is as drained as possible. Scrap the cauliflower rice onto a clean, dry tea towel. (You will need to either let it cool or use gloves here or you will burn yourself). Roll up the rice and squeeze all of the excess moisture out.
5) Add strained cauliflower rice into the bowl with the eggs and herbs and mix all together.
6) Line baking trays with baking paper. Using a large spoon, form circles of the 'dough' and press them out. (this makes 4- so either one per tray and then repeat/or 2 per tray, depending on how big or small your oven and trays are)
*Keep the wraps compact, there should be no paper showing through the wrap. Get them as thin as you can without seeing breaks in it.
7) Bake for 20 minutes or until dry and pliable. Cool on a wire rack so that they don't go soggy.
8) While the wraps are in the oven, it's time to make the chilli con carne... Clean out the TMX bowl.
9) Place onion, garlic and chilli into TMX bowl and chop for 6 seconds on Speed 7.
10) Add mince and oil and saute for 2 minutes at 100 degrees on reverse speed soft.
11) Add remaining ingredients and cook for 15 minutes at 100 degrees on reverse speed soft. (Half way through I crank the heat up to Varoma and take off the measuring cup. This, along with the beef stock cube, helps thicken)
12) Season with salt and pepper.
Serve Chilli Con Carne with Cauliflower Wraps, Seriously DELISH!!!!!
Serves 4
Feeling a little uninspired by our recent paleo meals (standard meat and veg) I decided to try something new! I have read a lot about cauliflower wraps and pizza bases but most of them use a shit load of cheese to make them stick! Don't get me wrong, that sounds bloody delicious, but I'm trying REALLY hard to cut dairy out of my diet (Waaaaaaa). So I had a look and found these amazing, yummy wraps online. They use eggs to hold them together so they are a little 'eggy' but only slightly and they are super scrumptious!!
The Chilli Con Carne aspect is straight from the Everyday Cookbook (with a slight adjustment as I find it comes out a little runny from the recipe)
I hope you enjoy!!!
Ingredients
Wraps
1 head cauliflower (cut into florets)
4 eggs
2 cloves garlic (minced)
2 tsp mixed dried herbs (basil, parsley, oregano, thyme)
Chilli Con Carne
500g beef mince (make your own in the TMX with chunks steak)
1 onion
2 cloves garlic
1 red chilli
1 tsp chilli powder
1 tbsp olive oil
Can red kidney bean (drained and rinsed)
Can chopped tomatoes
Dried mixed herb (to taste)
2 beef stock cubes
2 tbsp tomato paste
Pinch of sugar
Method
Preheat the oven to 180 degrees
1) Place cauliflower into the TMX bowl and make some cauliflower rice by 'whacking' the cauliflower for 7 seconds on reverse speed 5.
2) Place the 'cauliflower rice' into the simmering basket. Fill your TMX bowl to the first line (500g) with water. Place the simmering basket in with the cauliflower. Cook cauliflower rice for 14 minutes at Varoma Temperature on Speed 3. (It may over boil. If this starts to happen and the measuring cup begins bouncing off, turn the speed down).
3) While the rice is cooking, mix eggs, herbs and garlic in a large mixing bowl.
4) Once cauliflower rice is cooked and tender, take the simmering basket out using the spatula as a handle. Take over to the sink and use the spatula to squeeze out the water from the cauliflower. Next you will need to ensure that the cauliflower is as drained as possible. Scrap the cauliflower rice onto a clean, dry tea towel. (You will need to either let it cool or use gloves here or you will burn yourself). Roll up the rice and squeeze all of the excess moisture out.
5) Add strained cauliflower rice into the bowl with the eggs and herbs and mix all together.
6) Line baking trays with baking paper. Using a large spoon, form circles of the 'dough' and press them out. (this makes 4- so either one per tray and then repeat/or 2 per tray, depending on how big or small your oven and trays are)
*Keep the wraps compact, there should be no paper showing through the wrap. Get them as thin as you can without seeing breaks in it.
7) Bake for 20 minutes or until dry and pliable. Cool on a wire rack so that they don't go soggy.
8) While the wraps are in the oven, it's time to make the chilli con carne... Clean out the TMX bowl.
9) Place onion, garlic and chilli into TMX bowl and chop for 6 seconds on Speed 7.
10) Add mince and oil and saute for 2 minutes at 100 degrees on reverse speed soft.
11) Add remaining ingredients and cook for 15 minutes at 100 degrees on reverse speed soft. (Half way through I crank the heat up to Varoma and take off the measuring cup. This, along with the beef stock cube, helps thicken)
12) Season with salt and pepper.
Serve Chilli Con Carne with Cauliflower Wraps, Seriously DELISH!!!!!
No comments:
Post a Comment