This recipe is one of my all time favorites. When your husband says, “MAN this is good!” after his first bite and your two year climbs up on your lap and gobbles up your portion, you take note because apparently its one of their favorites too. Win!
One of the reasons I love this recipe is that it uses up items I typically always have on hand: ground beef or pork (thanks CSA!) and frozen cauliflower rice (thanks Trader Joes!). The seasonings are pantry staples in my kitchen and the slaw is easy to customize if I don’t have all the ingredients. This is good simply with sliced cucumbers rested in lime juice and finished with herbs and some nuts. But I could eat bowls of the bright slaw as written, so definitely give it a shot if you have the ingredients. Look at those colors!
I could eat this combination of umami and tang alllllllllllll day baby (Okay, not all day. But, like a lot).
Asian Inspired Cauliflower Rice Bowl
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Asian
Description
Umami packed cauliflower rice, shiitake mushrooms and ground pork (or beef) topped with the brightest slaw, herbs, and almonds.
Ingredients
Slaw
- 3 cups shredded cabbage (green or napa)
- 1/2 red onion, chopped
- 1/2 red bell pepper, chopped
- 1 jalapeno, seeds removed and finely chopped
- 1 persian cucumber, peeled, seeds removed, chopped
- 1/2 mango, chopped
- 1/4 cup rice wine vinegar
- 1/2 cup freshly squeezed lime juice
- 1 1/2 teaspoon freshly grated ginger root
Cauliflower Base
- 1 lb ground pork
- 2 teaspoons coconut oil
- 2 tablespoons coconut aminos (or soy sauce. Omit soy for Whole 30)
- 2 teaspoon fish sauce (optional, but highly recommend! I like Red Boat)
- 1 teaspoon garlic powder
- Sea Salt to taste
- 4 oz shiitake mushrooms, tough stems removed, chopped
- 12 oz riced cauliflower (I use frozen from Trader Joes)
- 2 teaspoons oil combination (1 of coconut oil and 1 of toasted sesame oil)
- 1/2 teaspoon ground ginger
- Red pepper flakes to taste
- Sea Salt to taste
To Finish:
- 5 large basil leaves, minced
- 5 mint leaves, minced
- 1/2 cup cilantro leaves, finely chopped
- 1/2 cup toasted almonds, cashews, or peanuts (omit peanuts for Whole 30)
Instructions
Slaw
- Combine slaw ingredients well. Let macerate in fridge while you cook the base.
Base
- Bring 2 teaspoon coconut oil in a wide skillet to medium high heat. Add ground pork and cook for 5-7 minutes until browned, breaking up the meat as it cooks and adding the 2 tablespoons coconut aminos, fish sauce, and garlic powder around halfway. Remove meat from skillet and set aside.
- Deglaze the same skillet with a splash of coconut aminos and add the mushrooms and coconut/sesame oil combo. Stir frequently until mushrooms start to brown, about 3 minutes.
- Lower the heat to medium and add the cauliflower rice. Spread the rice into a thin layer across the skillet and stir every minute adding the ground ginger and sea salt to taste (I added 1/2 teaspoon). Add in the ground meat when cauliflower is warmed through and test for salt again (depending on brands of fish sauce etc. you may or may not need more salt. I needed about 1/2 teaspoon more sea salt). Add red pepper to taste.
To Finish
- Per serving: top 1 cup of cauliflower rice with desired amount of slaw (using a slotted spoon to drain most of the liquid), 2 tablespoons herbs, and choice of 2 tablespoons nuts. Serve with more slaw on the side.
Notes
Leftovers keep well in fridge 3-4 days. Just make sure you store the base and the slaw separately! Simply, heat up the base and then top with the slaw!
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