Ground buffalo has a rich beef-like flavor that works well in any recipe that calls for ground beef. Look for it in grocery stores that carry specialty meat items or order it online, shipped frozen right to your door.
– 4 tablespoons unsalted butter or coconut oil
– 8 ounces mushrooms, chopped
– 1 jalapeño pepper, seeded and chopped
– 2 tablespoons cilantro or parsley
– 2 teaspoons apple cider or balsamic vinegar
– ½ pound ground buffalo meat or other ground meat if buffalo is not available
– 1 egg
– 1 tablespoon tomato paste
– 1 cup cauliflower florets
– 1 egg
– 2 garlic cloves, minced
– ¼ teaspoon sea salt
– 3 tablespoons coconut oil
Preheat the oven to 400°F. Cover a 1-pound loaf pan with aluminum foil. Warm the butter or coconut oil in a large skillet over medium heat. Add the mushrooms, jalapeno, and cilantro or parsley and cook 2 to 3 minutes, stirring often, until the mushrooms soften. Transfer to a large bowl and cool about 5 minutes. Add the vinegar, ground buffalo or other meat and egg, mix well with your hands. Transfer to the pan and coat with the tomato paste. Bake 40 to 45 minutes until the top is golden and the loaf is firm when pressed in the center.
For the cauliflower cakes, fill a stockpot with 2 inches of water. Bring to a boil and add the cauliflower florets. Cover and cook 3 to 4 minutes or until the florets are tender crisp. Transfer to a colander to drain and cool about 10 minutes. Transfer the cauliflower to a large bowl and mash with a fork or a hand held potato masher. Stir in the egg, garlic and salt. Heat a large skillet over high heat. Add the coconut oil. Using a ¼ cup measure, drop the cauliflower mixture into the skillet. Reduce the heat to medium and cook the cauliflower 2 to 3 minutes until golden then turn. Cook an additional 3 minutes until firm. Serve immediately with the meatloaf.
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