Moroccan Spiced Beef and Cauliflower Bowls | Natalie Cooks

Ingredients

• 6-7 cups roughly chopped cauliflower ((from 1 large 2.5 lb head, chopped small))
• 3 tbsp olive oil, (divided)
• 2 tbsp tomato paste
• 1 ½ tsp kosher salt, (divided)
• 1 tsp black pepper, (divided)
• ½ tsp red pepper flakes ((optional))
• ¼ cup chopped dates or dried apricots
• ½ cup chopped parsley or cilantro
• 1 lb ground beef*
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• ¼ tsp ground cinnamon
• 1 tbsp soy sauce or tamari
• 1 cucumber, (peeled and chopped)
• 1 cup plain whole milk Greek yogurt**
• 1 tbsp lemon juice**
• Chopped toasted almonds or pistachios, (for topping)
• Lemon wedges, (for topping)
• *Use any ground meat or use half meat (8 oz) plus a can of beans.
• **You can skip this step and just top with yogurt and sprinkle with salt and top with extra lemon.
• Bulk it up! ~ I love eating this with a side of buttered or avocado toast. You could also serve it over a bed of grains, like rice, quinoa, etc…