Beef and Broccoli Cauli-Rice
Serves: Serves 4
  1. Cut the cauliflower into small florets and place in the bowl of your food processor.
  2. Give it a few quick pulses (about 10 to 15) until it resembles the texture of rice. Alternatively, you could also use a box grater or the grater disc of your food processor.
  3. In a large wok set over high heat, melt 2 tablespoons of the coconut oil. Add the mushrooms and cook, sauteeing or stirring almost constantly until golden, about 2-3 minutes. Add the broccoli florets and continue sauteeing for a minute or so, until the broccoli turns vibrant green and is slightly softened. Transfer to a bowl.
  4. Return your wok to the heat source and add one more tablespoon of coconut oil, then add onion, celery, sweet peppers. Sprinkle lightly with salt and sauté until softened, about 2-3 minutes. Add to the broccoli and mushrooms.
  5. Return the wok to the heat source once more, add the last of the coconut oil, followed with ground beef. Cook the ground beef until it's almost completely brown, then add salt, pepper, 5 spice, ginger, bird's eyes, fish sauce, coconut aminos and rice vinegar. Stir well and continue cooking until the beef is cooked through, then stir in cauliflower.
  6. Lower the heat to medium and continue cooking, stirring often, until the caulifower is soft but retains a bit of crunch, about 5 minutes.
  7. Meanwhile, toast the sliced almonds in a dry skillet set over medium heat, until golden and fragrant.
  8. Add the reserved veggies and almonds to the beef and cauliflower, stir to combine and serve.
Nutrition Information
Serving size: NF based on 1 of 4 servings
Recipe by The Healthy Foodie at