Creole beef with cauliflower

A nice spicy-punched beef and cauliflower dish! The most important part of this recipe is the famous Trinity, or the use of onions, celery, and either carrots or bell peppers. This is the backbone of many creole and Cajun recipes. Also, paprika is another important ingredient as it gives a nice smoky flavor to the whole dish. And as always the apple cider vinegar in this recipe could easily be substituted with wine as well.

I almost always marinade most of my meats in a little bit of soy sauce. Mostly  because, I prep my ingredients the day before and have no idea what I’m going to cook and thus assume its going to be some sort of stir fry, but nevertheless it also adds a nice flavor to the meat. You can always skip this and just add in salt to marinade if you prefer.


Creole cauliflower and beef


• 1 lb beef tenderloin chopped into thin slices marinated in soy sauce

• 1/2 onion diced

• 1 green bell pepper diced

• 1 carrot diced

• 1 1/2 c. Diced cauliflower

• rosemary, dried

• 1/4 c. Apple cider vinegar

• 1/2 tsp. Paprika

• pepper

• 1 tsp. Flour or starch


  1. Heat up some olive oil in a medium sauce pan, then add beef allowing it to brown about 5-10 minutes
  2. Remove beef, add in another 1/2 tsp. Of oil and cook onions, peppers, and carrots for about 1 minute. Add in cauliflower, paprika, and a pinch of rosemary and stir for another 2-3 minutes.
  3. Pour in the apple cider vinegar along with some salt and stir for a few minutes, add in cooked beef plus some water and allow to cook covered on medium high heat for about 3 minutes.
  4. Season to taste and plate. Garnish with a little more paprika and some pepper!

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