Fish Free Paleo Thai Basil Korean Beef Cauliflower Rice Bowls
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 1 tbsp avocado oil
- ½ tsp salt
For the sauce
- ¼ cup coconut aminos
- 1 tbsp toasted sesame oil
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp rice vinegar
- 1 tsp gochugaru (korean red pepper flakes)
- 1 tsp arrowroot starch
For the beef
- 1 ½ lbs ground beef (85% lean)
- 1 tbsp avocado oil
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for serving
- 1 tbsp fresh ginger, finely grated
- 1 cup fresh thai basil leaves, loosely packed
- 1 tsp salt
- ¼ tsp black pepper
For serving
- 1 tbsp sesame seeds (optional)
- 1 lime, cut into wedges (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 the riced cauliflower on a clean kitchen towel and press firmly to remove as much moisture as possible.
- 2
Whisk together the coconut aminos, toasted sesame oil, honey, rice vinegar, gochugaru, and arrowroot starch in a small bowl until the starch is fully dissolved. Set aside.
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