These are so simple and really delicious. Aurelia wasn’t a fan, but I can’t imagine why. I could eat these all the time. Such forward flavors without any bad stuff. What more could you ask from dinner?
The cauliflower rice is an awesome substitute for traditional rice in any recipe and it takes on the flavors of anything you cook it with. So instead of the Chinese five spice, try cumin and coriander or curry and garam masala or just salt and a splash of lemon juice. Love flexible, healthy recipes like that. It will become a staple for you too, I hope!
Pan Asian Beef Lettuce Wraps
Adapted from Everyday Paleo
1 pound ground beef
1/2 yellow onion, thinly sliced
2 garlic cloves, minced
2 carrots, grated (about 1 cup)
1 Tbs fresh ginger, peeled and minced
1 Tbs tamarind paste (optional, but lovely)
2 Tbs coconut aminos (or soy sauce if you must)
1 tsp fish sauce
1 tsp red chili paste
1 Tbs rice vinegar
1 tsp sesame oil
2 tsp coconut oil
Several butter lettuce or romaine hearts for the wraps
In a large skillet, heat the coconut oil over medium heat. Add the onions, garlic, and carrots and saute until tender. Remove from the pan and set aside. In the same pan, brown the ground beef. While the ground beef is cooking, whisk together the coconut aminos, fish sauce, rice vinegar, hot chili sauce, sesame oil, tamarind paste, and ginger. Once the beef is done cooking, drain off the excess fat and add the carrots and onions back to the pan, pour in the sauce, and stir. Cover and let simmer for 5-10 minutes. Remove from heat. Fill lettuce leaves with big scoops of the meat mixture. Top with more hot chili sauce if you want it spicier. Serve with the Spiced Cauliflower Rice below.
Spiced Cauliflower Rice
Adapted from Well Fed by Melissa Joulwan
1 head cauliflower, leaves and big stems removed, roughly chopped
4 cloves garlic, minced
1/2 yellow onion, finely diced
1 Tbs coconut or olive oil
1 tsp Chinese five spice
1-2 tsp salt
1/4 tsp fresh ground pepper
1/2 cup fresh parsley, chopped
In a large skillet over medium heat, add the oil, onion, salt, and garlic. Saute until the onion is translucent, about 8 minutes. Don’t burn the garlic! While that is cooking, make the cauliflower rice. In two batches, put the cauliflower in a food processor and blitz until it’s the size of grains of rice. This will take about 15 – 1 second pulses. Add the cauliflower, pepper, and Chinese five spice to the onion and garlic. Stir well and cook for about 5 minutes, until the cauliflower is tender. Add in the parsley and stir well. Cook for another minute and remove from heat. Taste and adjust seasonings accordingly. Serve with the Lettuce Wraps above.
Served with sides of Wham Bam Broccoli, my favorite, and thankfully, Aurelia’s too.