Prep Time: 10 min Cook Time: 45min Servings: 14, about 7 cups

Ingredients

1/2 cup raw cashews soaked for at least 1 hour to overnight

2 tsp ghee or your favorite cooking oil, divided

3 cloves garlic minced

4 cups cauliflower florets about 1 medium cauliflower head

3 cups almond milk or your favorite non-dairy milk

1/2 cup nutritional yeast

1/2 medium onion diced

1 lb lean ground beef

2 tsp sea salt

2 tsp mustard powder

1 1/2 tsp chili powder

1 tsp cumin

1/2 tsp turmeric powder optional, for color

1 14.5 oz can of diced tomatoes drained

1 4 oz can of diced green chili

2 tbsp apple cider vinegar

Cilantro, for garnish optional

Instructions

1. Before you begin cooking, make sure to soak cashews for at least 1 hour to overnight.
2. Heat 1 tsp of ghee over medium high heat in a medium saucepan with a lid.
3. Add garlic and sauté for 1 minute.
4. Add in cauliflower florets and almond milk, and bring to a boil.
5. Reduce heat to medium low, cover, and simmer for 15 minutes until the cauliflower is tender.
6. Remove from heat and transfer to a high powered blender. Add in soaked and drained cashews and nutritional yeast, and blend until smooth and creamy. Set aside.
7. In the same saucepan, heat 1 tsp of ghee over medium high heat.
8. Add onion and cook stirring until soft, about 5 minutes.
9. Add in ground beef, sea salt, mustard powder, chili powder, cumin, and turmeric, and cook for about 10 minutes until the meat is browned, breaking it up with a wooden spoon.
10. Pour in the blended cauliflower, drained diced tomatoes, green chili, and apple cider vinegar, and stir together.
11. Let the whole thing simmer uncovered for 10-15 minutes until thickened to your liking.
12. Sprinkle with cilantro, if desired, before serving