Paleo Thai Basil Korean Beef Cauliflower Rice Bowls

Total time40 min

Prep time15 min

Cook time25 min

Paleo Thai Basil Korean Beef Cauliflower Rice Bowls

Bold, aromatic, and genuinely satisfying, these bowls bring together the punchy heat of gochugaru, the anise-forward brightness of fresh Thai basil, and the savory depth of coconut aminos in a way that feels anything but restrictive. The sauce is the real star — coconut aminos stand in for soy sauce seamlessly, and a teaspoon of arrowroot starch thickens everything into a glossy, clingy coating that hugs every crumble of ground beef. Swapping out grains for cauliflower rice is a move that actually earns its place here: pressing the moisture out before cooking and letting it sit undisturbed in the pan gives you lightly golden, fluffy "rice" that holds up under the saucy beef without turning soggy. Fresh ginger and scallions bloom in the residual heat of the pan before the sauce goes in, layering in fragrance that makes the whole kitchen smell incredible. The Thai basil gets folded in off the heat so it wilts just enough to release its flavor without losing that vivid color. A squeeze of lime over the finished bowls ties everything together with a little brightness. This one serves four and comes together in a single skillet plus one pan, which means bold weeknight flavor without a mountain of dishes.

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lbs), cut into florets
1 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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½ tsp salt

For the sauce

¼ cup coconut aminos
1 tbsp toasted sesame oil
1 tbsp 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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