Cauliflower rice, riced fresh from a whole head and sautéed until tender, makes the perfect base for a bowl of savory ginger-garlic beef. The ground beef cooks up rich and caramelized, glazed in a sauce built from coconut aminos, rice vinegar, and toasted sesame oil until it's sticky, glossy, and clinging to every bite. A pop of red pepper flakes brings heat, while crisp shredded carrots, cool cucumber slices, and green onion tops keep things fresh and crunchy on top. It all comes together fast in one or two skillets, no grains or noodles required anywhere in the bowl. This one's a genuinely solid pick for a gluten free dinner rotation, packed with flavor and texture in every layer.
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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.
Heat 1 tbsp avocado oil in a large saucepan or second skillet over medium-high heat until shimmering. Add the riced cauliflower and 1/4 tsp salt, and cook, stirring occasionally, until the cauliflower is tender and any excess moisture has evaporated, about 6–8 minutes. Remove from heat and cover to keep warm.
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