Yucatan Green Chile Sauté from Well Fed Weeknights

HealthCreators and cookbook author Melissa Joulwan give away 2 sets of ALL THREE books from her WellFed-series.
To let you know what to expect from her Whole30 recipes, she allowed us to share this Yucatan Green Chile saute.
And so approriate: it is a Mexican dish with Dutch influences. And loads of cauliflower, mixed with mince and a lemon-cumin sauce.

Ingredients

For the saute:

→ 1/2 head cauliflower
→ 1/2 tablespoon extra-virgin olive oil
→ 1 medium yellow onion
→ 2 cloves garlic
→ 1 teaspoon salt
→ 1 teaspoon ground cumin
→ 1 teaspoon smoked paprika
→ 1/2 teaspoon ground black pepper
→ 1/4 teaspoon dried oregano leaves
→ 1 1/2 pounds ground beef or pork
→ 2 tablespoons tomato paste
→ 2 teaspoons red wine vinegar
→ 1/4 cup raisins
→ 1/4 cup dry-roasted pepitas
→ 2 (4-ounce) cans diced green chiles

For the sauce:

1 egg yolk
2 tablespoons lime juice
1/4 teaspoon salt
2 tablespoons plus 1/2 cup light-tasting olive oil or avocado oil
2 cloves garlic, smashed and peeled
1 teaspoon ground cumin
1 tablespoon fresh cilantro leaves
3-5 pickled jalapeno rings

Directions

Prep the “rice.” Break the cauliflower into florets, removing the stems. Place the florets in a food processor and pulse until the cauliflower looks like rice. Set aside.

Prep the seasonings. Warm the olive oil in a large, nonstick skillet on medium-high heat, 2 minutes. Meanwhile, dice the onion. Add the onion to the skillet and cook until soft, about 5 minutes. While it cooks, crush the garlic and place in a small bowl with salt, cumin, smoked paprika, black pepper, and oregano.

Cook the meat. Crumble the beef into the skillet and break it up with a wooden spoon. While it cooks, drain the chiles and cut them crosswise into strips. When the meat is no longer pink, add the garlic-spice blend to the pan and stir to combine. Add the tomato paste and cook until it darkens, about 2 minutes. Add the vinegar, raisins, pepitas, riced cauliflower, and chiles; stir to combine and reduce the heat to low.

Make the Cumin-Lime sauce. Smash and peel the garlic cloves and place them in a pint-size Mason jar. Add the egg yolk, 2 tablespoons of the oil, the lime juice, salt, cumin, and cilantro to the jar. Whirl with a stick blender until puréed. With the blender running inside the jar, add the remaining 1/2 cup oil and purée until smooth. Mince the jalapeno rings and stir into dressing.

To serve: Divide the sauté among serving bowls and drizzle with the dressing.

This is a recipe from Well Fed Weeknights, shared with permission of Melissa Joulwan

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