High Fructose Corn Syrup Free 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
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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