Hmm, I’m not sure which category this dish belongs in. As I have mentioned before, I love soup, but those with substance are often quite high in carbs. I did the post about using silken tofu as a thickener and yesterday I found something new. Okay, not exactly found; it was more experimented with. The situation was I had some wonderfully rich broth left from last week when we did lamb in the slow cooker. As an aside, I don’t recall the exact cut. The lamb chops at the store weren’t impressive and Hubby picked up two packages of the other. They were sort of like shoulder cuts although thicker than you usually see with that. Anyway, a few hours in the slow cooker with onion, two cloves of garlic, oregano, wine, cracked black pepper and they were delicious – similar to osso bucco.

So, I have this sauce as a base and I’m thinking to chop some carrots, celery, sweet peppers and add those as well as lean ground beef to make a soup. Then I remember we have a package of the frozen “riced cauliflower”. If you haven’t noticed lately, there are all sorts of new veggie choices like “veggie tots”, “zucchini spaghetti”, etc., to try and get people to eat more vegetables and some of them are quite good. The “riced cauliflower” has a few other veggies in it and it does look like a rice dish. It’s especially good if you add Parmesan cheese. Now I’m all set to experiment. In view of the proportions I was working with, I divided the package of lean ground beef and put half in the freezer to give me about half a pound. I zap the cauliflower in the microwave for a few minutes. I brown the beef, add in the leftover lamb broth, the cauliflower, some spices, some wine, and a little extra beef broth. I cooked it for about thirty minutes and the consistency was thicker than for soup, although not as much as stew – thus my uncertainty as to what to call it. Nonetheless, it was appetizing and filling. I can see doing this with ground turkey as well and going with a range of spices such as give it a southwestern taste with cumin.