Description
Umami packed cauliflower rice, shiitake mushrooms and ground pork (or beef) topped with the brightest slaw, herbs, and almonds.
Ingredients
Scale
Slaw
- 3 cups shredded cabbage (green or napa)
- 1/2 red onion, chopped
- 1/2 red bell pepper, chopped
- 1 jalapeno, seeds removed and finely chopped
- 1 persian cucumber, peeled, seeds removed, chopped
- 1/2 mango, chopped
- 1/4 cup rice wine vinegar
- 1/2 cup freshly squeezed lime juice
- 1 1/2 teaspoon freshly grated ginger root
Cauliflower Base
- 1 lb ground pork
- 2 teaspoons coconut oil
- 2 tablespoons coconut aminos (or soy sauce. Omit soy for Whole 30)
- 2 teaspoon fish sauce (optional, but highly recommend! I like Red Boat)
- 1 teaspoon garlic powder
- Sea Salt to taste
- 4 oz shiitake mushrooms, tough stems removed, chopped
- 12 oz riced cauliflower (I use frozen from Trader Joes)
- 2 teaspoons oil combination (1 of coconut oil and 1 of toasted sesame oil)
- 1/2 teaspoon ground ginger
- Red pepper flakes to taste
- Sea Salt to taste
To Finish:
- 5 large basil leaves, minced
- 5 mint leaves, minced
- 1/2 cup cilantro leaves, finely chopped
- 1/2 cup toasted almonds, cashews, or peanuts (omit peanuts for Whole 30)
Instructions
Slaw
- Combine slaw ingredients well. Let macerate in fridge while you cook the base.
Base
- Bring 2 teaspoon coconut oil in a wide skillet to medium high heat. Add ground pork and cook for 5-7 minutes until browned, breaking up the meat as it cooks and adding the 2 tablespoons coconut aminos, fish sauce, and garlic powder around halfway. Remove meat from skillet and set aside.
- Deglaze the same skillet with a splash of coconut aminos and add the mushrooms and coconut/sesame oil combo. Stir frequently until mushrooms start to brown, about 3 minutes.
- Lower the heat to medium and add the cauliflower rice. Spread the rice into a thin layer across the skillet and stir every minute adding the ground ginger and sea salt to taste (I added 1/2 teaspoon). Add in the ground meat when cauliflower is warmed through and test for salt again (depending on brands of fish sauce etc. you may or may not need more salt. I needed about 1/2 teaspoon more sea salt). Add red pepper to taste.
To Finish
- Per serving: top 1 cup of cauliflower rice with desired amount of slaw (using a slotted spoon to drain most of the liquid), 2 tablespoons herbs, and choice of 2 tablespoons nuts. Serve with more slaw on the side.
Notes
Leftovers keep well in fridge 3-4 days. Just make sure you store the base and the slaw separately! Simply, heat up the base and then top with the slaw!