- Maria Mind Body Health

Place the cauliflower heads into a food processor, pulse until small pieces of ‘rice.’
Preheat the oven to 300 degrees F. Season the beef with salt and pepper on both sides. Heat a large skillet over medium-high heat, and then add enough oil to lightly coat the skillet. Let the oil heat, and then add the beef to the pan, and sear it on all sides until browned.
In a Dutch oven or oven-safe pot, cook the bacon slowly over low heat. Add 1/2 the chopped onion, and ginger, and cook for 4 minutes. Add the Tamari sauce and stock and boil for 5 minutes. Add the seared beef, and place pot in the oven to braise for 2 1/2 hours.
Closer to serving time, make the risotto. Pulse the cauliflower in a food processor until small pieces of “rice.” In a medium saucepot, sweat the remaining onion in 2 to 3 tablespoons butter for 2 minutes over medium heat. Reduce the heat to low.
Add the cauliflower rice, and stir with a wooden spoon to coat it in the butter. Slowly add the chicken broth in 2 equal additions, not adding the second addition until the first has been almost completely absorbed.
Stir constantly during the entire process. After all of the chicken broth has been absorbed, add the coconut milk, and then add enough of the braising liquid until the cauliflower is cooked to your taste.
Fold in the remaining 1 tablespoon butter, tomato, and herbs. Serve immediately. Place the “risotto” in the center of a plate and place 2 pieces of beef on top or stir pieces into the “risotto.”