Eosinophilic Esophagitis Friendly Beef and Cauliflower Rice Bowl
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lb), cut into florets
- 1 tbsp olive oil
- ¼ tsp salt
For the beef and vegetables
- 1 lb ground beef (85% lean)
- 1 tbsp olive oil
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 3 cups baby spinach
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ½ medium avocado, sliced (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until the pieces resemble coarse rice grains, about 8–10 one-second pulses per batch. You should have about 4 cups of cauliflower rice.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cauliflower rice, season with ¼ tsp salt, and cook, stirring occasionally, until the cauliflower is just tender and any excess moisture has evaporated, about 5–6 minutes. Transfer to a bowl and cover loosely to keep warm; wipe out the skillet.
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