Paleo Curry

2 pounds meat
1 bag of frozen cauliflower
3-5 tbsp of Curry powder - we use Madras or Sweet Curry
1 can (12.5 oz?) of organic tomato sauce
2 tbsp of a paleo cooking fat
1 medium onion
2 cloves of garlic
optional carrots or parsnips
salt
black pepper

- I prepare the bag of frozen cauliflower according to the microwave directions and set aside in a separate bowl (reduces vitamin breakdown).
- Crush the cauliflower with a potato masher or large fork until it has a rice-like consistency.
- In a fryer (a steep-sided 12" frying pan) or Dutch oven I begin by heating the fat on medium heat - I have used coconut oil, olive oil, pasture-raised lard, and ghee for this (about 2 tbsp).
- I cut the meat into even chunks, about half-inch cubes. I have used chicken, pork, lamb, and beef. About 2 pounds.
- Brown the meat on all sides and remove it to a bowl.
- As the remaining liquid cooks reduces to almost only oil, I add the chopped medium onion and occasionally a few chopped carrots or parsnips (even sized pieces) and cook them for about 6 minutes, scraping the bottom and mixing it with the vegetables. Then add the 2 cloves of pressed garlic for an additional 2 minutes and stir.
- Reduce the temperature to medium-low.
- Add the cauliflower to the pan and then mix in 2 tbsp of Madras (Indian) Curry Powder, coating everything.
- Stir in one large can of organic (Muir Glen) tomato paste. Mix well.
- Stir in the meat and another tbsp of curry powder.
- Lower to a simmer and season with salt and pepper and additional curry powder to your taste.
- The longer you can let it simmer the better, but stir to avoid scorching the sauce on the bottom.

The cauliflower gives the dish the rice consistency that is otherwise missing from many paleo curry dishes. It imparts little taste, but gives you its health benefits.

We ate this at least 4 times during our Whole 30, making it a little differently each time.