Sicilian Cauliflower & Beef


This is SUCH a great recipe! I’ve already made it three times, with my own flair of course. Huge shout out to Mel Joulwan and her latest book Well Fed 2. This is a great book for us busy people. Lot’s of quick and easy recipes that are perfect for week night meals. NOTHING is boring from this lady – she rocks. I also love how she has the book laid out – by ‘part’ and ‘while you are doing this…do that.’ It’s awesome.

I am slowly making my way through the book based on the meat I have in the freezer. I chose the Sicilian Cauliflower & Beef recipe because ground meat is easy – super easy, and, the sauce intrigued me! So, check it out. This is my version from Well Fed 2. Enjoy!


  • 1 large head of cauli, or 2 bags of precut
  • 2 cups green beans, chopped to about 2″ pieces or broccoli florets
  • 2¬†tbsp of your choice roasting oil
  • 1 tsp salt

Toss vegetables in oil, sprinkle salt on it, then place in a single layer on a foil-lined cookie sheet. Roast at 450 degrees for 10-15 minutes.

While that is cooking…make the dressing.


  • 4 cloves garlic
  • 3 anchovy fillets (open the can, use the rest for your Cesar dressing)
  • 1/8 tsp red pepper flakes (add more if you like it hotter)
  • 3 tpsb red wine vinegar
  • 5 tbsp good EVOO
  • 1/2-3/4 cup of parsley

Throw everything in a mini food processor. And done. Set aside. Now, cook the beef.


  • 3 tbsp pinenuts
  • 2 lbs ground beef
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 cup raisins

Heat a large, non stick skillet over medium heat. Add the pine nuts, toast until golden brown, stir often. Transfer nuts to a big bowl. Crumble the beef into the pan, add the salt and pepper, keep cooking a bit, add the raisins. When meat is no longer pink, place in bowl (with pine nuts) with slotted spoon.

Bring it Home:

When cauli/veggies are done roasting, add to bowl. Add the dressing. Mix well. Serve.