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.