Anti Inflammatory Paleo Five-Spice Thai Basil Beef Cauliflower Rice
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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 avocado oil
- ¼ tsp salt
For the beef
- 1 lb ground beef (80/20)
- 2 tbsp avocado oil
- 1 medium red bell pepper, thinly sliced
- 3 scallions (green tops only), thinly sliced
- 1 tbsp fresh ginger, finely grated
- 1 tsp five-spice powder
- ½ tsp red pepper flakes
- 1 cup fresh thai basil leaves, loosely packed
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet, but the small amount of honey per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- lime wedges, for serving (optional)
- sliced fresh red chili, for serving (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread on a clean kitchen towel and press firmly to remove excess moisture.
- 2
Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the cauliflower rice and ¼ tsp salt, spread into an even layer, and cook undisturbed for 2 minutes, then stir and cook for another 2–3 minutes until the pieces are just tender and lightly golden at the edges. Transfer to a serving bowl and cover loosely to keep warm.
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