1 tablespoon chili powder
2 cloves garlic, minced

“ice cream” topping (fauxtatoes)

2 cups beef or chicken bone broth, homemade (here)
or store-bought
1 medium head cauliflower
¼ cup grated Parmesan cheese
1 ounce cream cheese (2 tablespoons), softened, or
more if desired
1 clove garlic, smashed to a paste
⅛ teaspoon ground black pepper

for garnish

1 cup shredded cheddar cheese
8 cherry tomatoes

1. To braise the beef, heat the ghee in a Dutch oven
   over medium-high heat. Season the roast liberally on all
   sides with salt and pepper. Place the roast in the pot and
   brown on all sides, about 2 minutes per side.


2. Reduce the heat to medium-low and pour in the
   tomato sauce, ½ cup of broth, and vinegar. Season with
   the chili powder, garlic, and more salt and pepper.
   Cover the pot and simmer for 3 hours or until the meat
   is fork-tender.


3. Meanwhile, make the “ice cream” topping: Pour