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Cut the green beans cut into 2.5 cm/ 1" pieces. Place the cauliflower florets in a food processor and use the S blade or grating blade to process until it resembles rice.For the meatballs, in a bowl add the ground beef, some turmeric powder, salt and pepper. Mix to combine.
Using your hands, make 20 to 25 small meatballs. Fry the meatballs in a large frying pan greased with avocado oil on medium heat. Cook for two minutes and then turn until they are cooked all around. Transfer to a plate and set aside.Place the saffron in a small bowl and add the boiling water to soak. Set aside.
Grease the same pan where you cooked the meatballs with butter. Sauté the chopped onion and minced garlic until golden brown.Add more the cinnamon and curry powder, tomato paste and lemon juice. Mix well until everything is combined and cook for 2 to 3 minutes.Stir in the green beans, saffron water and bring it to a low simmer. Add a dash of water if needed. Cover and cook until the green beans are crisp tender, for 7 to 10 minutes. Add back the meatballs.
While the green beans are cooking, cook the cauliflower rice. To do that, microwave fresh cauliflower rice in a heatproof bowl, covered with cling film, for three minutes on high. If using cauli-rice from the freezer, microwave for four minutes on high, mixing the cauli-rice half way through cooking.Add the cooked cauliflower rice and vinegar. Season more to taste if needed.
Serve immediately or let it cool down and store in the fridge for up to 4 days.