AIP Bobotie with Cauliflower & Carrot Rice

That is a mouthful! Yes, Auto-immune Paleo Bobotie with Cauliflower & Carrot Rice.

A very traditional South African meat dish, made with either beef or lamb ground meat, baked with an egg-based topping and served on yellow rice with raisins. According to Wikipedia, the first recipe for Bobotie was published in a Dutch cookbook in 1609, and afterwards taken to South Africa and adopted by the community known as the Cape Malay.

It all sounds rather historic and ethnic, and we will attempt to carry the tradition forward with our Auto-immune Paleo version of this recipe (i.e. without eggs and rice).

We hope you’ll love it as much as we do!

AIP Bobotie with Cauliflower & Carrot Rice

Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

Bobotie

  • 500 g ground meat, beef or lamb
  • 1 onion, chopped
  • 1 tablespoon coconut oil
  • 2 apples, grated
  • 1 large or 2 small bananas, mashed
  • 1.5 teaspoons Himalayan salt
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cinnamon powder
  • ¼ teaspoon clove powder
  • ½ teaspoon cardamom powder
  • ½ teaspoon cumin powder
  • Black pepper to taste

Cauliflower & Carrot Rice

  • 500 g cauliflower / 1 medium cauliflower
  • 250 g carrots / 5 medium carrots
  • 2 teaspoons turmeric powder
  • Pinch of black pepper
  • 3 teaspoons herbal salt like Herbamare or 1 teaspoon Himalayan salt
  • 2 tablespoons coconut oil

Instructions

Bobotie

  • Fry the chopped onion in coconut oil for 5 minutes.
  • Add the grated apple and continue frying on low for another 2 minutes.
  • Add the ground meat and spices and cook for 10-15 minutes or until the ground meat is done. Don’t overcook!
  • Lastly, stir the mashed banana and remove from heat.

Cauliflower & Carrot Rice

  • Cut cauliflower and carrots in chunks, add to food processor and pulse until rice consistency is reached.
  • On low, heat the coconut oil in a frying pan, and add the cauliflower carrot rice.
  • Add the rest of the spices and stir-fry for 5 minutes, put the lid on and let it steam for about 3 minutes, add another tablespoon of coconut oil if the cauliflower sticks to the pan and stir-fry again. Let it steam with lid on for another 3-5 minutes. Stir-fry one last time until cauliflower and carrot rice is cooked. This process takes about 15 minutes. If it is not served immediately, leave the lid off to cool so that it does not draw water and heat again when needed.
  • Bobotie is served next to or on top of the cauliflower & carrot rice and is complemented perfectly with a side salad.

Notes

You can also add ¼ cup raisins and ¼ cup chopped activated walnuts/pecan nuts to the Bobotie meat mixture for added flavour and sweetness.

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