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Leftover Chili with Whipped Cauliflower
with house salad

Active: 25 min Total: 25 min
With your chili already made, tonight's dinner is a cinch. If you're just starting the paleo lifestyle, you'll definitely love whipped cauliflower as an alternative to mashed potatoes for all your fall gatherings.
Smarts: Whipped cauliflower will freeze beautifully, so double for a second batch that you can save for later.


House Salad:
  • English cucumbers - 1/2 , chopped ((Or sub 2 Persians))
  • Roma tomatoes - 2 , chopped
  • Mixed greens - 4 oz
  • Balsamic vinegar - 2 Tbsp
  • Maple syrup - 2 tsp
  • Dijon mustard - 1 tsp
  • Cooking oil - 1/4 cup
Leftover Chili with Whipped Cauliflower:
  • Green onions - 1 stalk , sliced thinly
  • Cauliflower - 1 head , chopped
  • Water - 2 Tbsp
  • Grass-fed butter - 2 Tbsp
  • Nutmeg - 1/4 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Leftover chili - 4 cups


  1. Green onions - Prep as directed. (Can be done up to 3 days ahead)
  2. Cauliflower - Chop into florets. (Can be done up to 3 days ahead)
  3. Cucumbers / Tomatoes - Prep as directed.

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  1. Combine cauliflower and water in a microwave-safe container. Cover with a wet paper towel and microwave for 2 ½ minutes.
  2. Transfer cauliflower to food processor with butter, nutmeg, and some salt and pepper. Pulse until smooth. Season to taste with more salt and pepper as needed.
  3. Warm up leftover chili.
  4. While chili is warming up, whisk together balsamic vinegar, maple syrup, Dijon, and cooking oil (if not already done). Season to taste with salt and pepper. Toss with cucumbers, tomatoes, and mixed greens.
  5. Spoon chili over whipped cauliflower. Garnish with green onions and enjoy with salad on the side.



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