I had a craving for southeast Asian flavours, so the beef ingredients came together with minimal effort. The only real question was what to serve the beef with. I’d heard of cauliflower rice and there are many variations of it to be found on the Internet, but I wanted something a little different. Here’s the minimalist version I came up with that lets the natural flavour of the cauliflower shine through with just a hint of coconut to bring it together with the beef.
Time: 30 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin coconut oil 6 cups cauliflower – pulsed to couscous consistency ½ teaspoon kosher salt ½ teaspoon fresh ground black pepper 1 pound extra-lean ground beef 1 teaspoon ginger – grated 1 jalapeño – seeded and finely chopped 6 green onions – sliced 6 large mint leaves – finely chopped 12 almonds – chopped 1½ tablespoons fish sauce 1 tablespoon fresh lime juicePreparation:
Place a pan with the coconut oil on medium heat. When the oil is hot, add the cauliflower, salt and pepper, stirring occasionally for ten minutes or until just beginning to brown.
While the cauliflower is cooking, place a frying pan on medium-high heat. Add the beef, ginger and jalapeño, breaking apart the beef and cooking until browned.
Remove the beef from heat and stir in the remaining ingredients.
Plate the cauliflower topped with the beef mixture and serve immediately.