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Asian Inspired Cauliflower Rice Bowl

  • Author: Come Sit At The Table
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Entree
  • Cuisine: Asian

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

  1. Combine slaw ingredients well. Let macerate in fridge while you cook the base.

Base

  1. 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.
  2. 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.
  3. 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

  1. 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!