LOW CARB CONEY ISLAND CHILI DOG

Low Carb Coney Island Chili Dog image

Provided by Mercy

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

20 ounces fresh cauliflower, 1 medium
butter
salt and pepper
1 lb ground beef
8 ounces tomato sauce
2 tablespoons tomato paste
1 teaspoon mustard
2 tablespoons chili powder
1 teaspoon cumin
3/4-1 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
5 hot dogs, sliced (optional)
4 ounces cheddar cheese

Steps:

For the "rice", trim leaves and most of the tough stalks of the cauliflower, then coarsely chop into manageable pieces that will fit the feed tube of your food processor.
Using the grating disk, process the cauliflower; put in a 2 1/2 quart casserole with a lid.
Add 2-4 tablespoons of water, cover and microwave on HIGH 8-14 minutes.
Stir every 4-5 minutes and check for doneness.
When tender, but not mushy, add some butter; season with salt and pepper to taste.
For the Coney Island Chili Dog, brown the ground beef; drain fat.
Stir in tomato sauce, tomato paste, mustard, seasonings and water.
Add hot dogs, if using.
Cover and simmer 10-15 minutes.
Mix chili into the "rice"; add stir in cheese.
Bake, uncovered, at 350ºF about 20 minutes or microwave, covered, on MEDIUM about 10 minutes, until hot and bubbly.