This savory side dish will definitely satisfy your “carb tooth” without any of the bloat.
Skill level: Intermediate
Start to Finish: 25 minutes
Prep: 3 minutes
Cook: 22 minutes
1 tablespoon olive oil
1 medium yellow onion, finely diced
2 garlic cloves, chopped or minced
1 pound ground beef (or protein of choice: ground turkey, cooked lentils, or crumbled tempeh also work great)
1 to 2 teaspoons chile powder
2 teaspoons dried oregano
1 teaspoon sea salt
1/4 cup tomato paste
1 (8-ounce) can tomato sauce
1 tablespoon Dijon mustard
1 cup water, optional
Garnishes: sliced toasted almonds, chopped fresh cilantro and/or parsley, optional
1 head cauliflower
2 tablespoons extra-virgin olive oil
1 cup finely diced onion
2 cloves garlic, chopped or minced
1) Start the rice by chopping the cauliflower florets and some of the stems into small pieces and pulse them in a food processor until they are the consistency of rice. Do not over-chop.
2) In a large skillet, heat 2 tablespoons of oil over low to medium heat and add the 1 cup onions and 2 cloves of garlic. Stir well and cook for 3 minutes.
3) Add the cauliflower rice from the food processor and cook for 10-15minutes, till you feel it’s fully cooked and flavors are well combined.
4) Meanwhile, heat the remaining tablespoon of oil in a separate pan over medium-low heat.
5) Sauté the medium onion for about 10 minutes, until translucent.
6) Add the remaining garlic and sauté for 1 more minute.
7) Add protein of choice, chile powder, oregano, and salt and stir.
8) Add the tomato paste, tomato sauce, and mustard; stir and cook for 5 minutes.
9) Add water, up to a cup, as needed to create a sauce; stir and cook another 5 minutes, until protein is cooked through.
10) Serve immediately on top of cauliflower rice, and garnish as desired.
Nutritional information (per serving): Calories: 321; Carbs: 13g; Fat: 23 g; Protein: 19 g
Photo and recipe by: Robyn Youkilis, the number one bestselling author of “Go with Your Gut: The Insider's Guide to Banishing the Bloat with 75 Digestion-Friendly Recipes.”
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