Slow Cooker Classic Beef Soup with Roasted Cauliflower (GAPS/Paleo)

Slow Cooker Classic Beef Soup with Roasted Cauliflower

I make this all the time for my family and I never thought of sharing the recipe. I add roasted cauliflower to replace potatoes, since I'm on the GAPS diet.

I don't add a lot of water when I cook this because my family doesn't like broth and it gets wasted if there's too much :). Feel free to add more water.

Beef Soup

*1 1/2 to 2 lbs round steak, cut into 1/2 inch pieces

*a couple of beef bones

*about 6 cups celery, onion, and carrot, finely chopped (I used this from Trader Joe's)

*3 cloves garlic, pressed or minced

*2 tsp thyme

*sea salt (Himalayan, Celtic) to taste ( I used almost 1 Tbsp!)

*1 cup water

*1/4 cup red wine (optional)

Put all the ingredients into a slow cooker. Cook on low for 5-6 hours or until the meat is cooked and the veggies are tender. Remove bones and top with roasted cauliflower.

Roasted Cauliflower

* 1 medium head cauliflower

* 2 Tbsp melted butter or refined coconut oil (I don't like my cauliflower to taste like coconut)

* sea salt (Celtic, Himalayan) and pepper to taste

Preheat oven to 400 degrees. Cover a baking sheet with parchment or foil. Cut cauliflower into small pieces, 3/4 to 1 inch. Melt butter or coconut oil. Pour over the cauliflower. Stir to coat the cauliflower. Spread the cauliflower in a single layer on the cookie sheet. Salt and pepper to taste. Bake in the 400 degree oven for 30-35 minutes, stirring after about 20 minutes to brown evenly. Serve warm.