Korean BBQ Paleo Cauliflower Rice Bowl

Allergens

None, but this recipe can be easily adapted to be gluten-free by using tamari instead of soy sauce.

Ingredients

• 1 large cauliflower head (for rice)
• 2 cups cooked short grain white rice
• 1 lb beef brisket or ribeye steak, thinly sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce (or tamari for gluten
• free option)
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 2 green onions, thinly sliced
• Salt and pepper to taste

Instructions

1. Prepare the cauliflower rice by pulsing the cauliflower head in a food processor until it resembles rice grains. Set aside. In a large pan over medium heat, cook the onion and garlic until translucent. Add the sliced beef and cook until browned. In a small bowl, mix together gochujang, soy sauce (or tamari), honey or maple syrup, and sesame oil. Pour this sauce over the cooked meat and stir well to coat. Reduce heat to low and let it simmer for 15 20 minutes until the meat is tender. In a separate pan, sauté the cauliflower rice with a pinch of salt until softened, about 5 minutes. Assemble the bowl: Start with a bed of cauliflower rice, top it with slow cooked beef, and garnish with green onions.

Chef’s Insight

The combination of cauliflower rice and slow-cooked meat creates a satisfying mouthfeel that won't leave you missing traditional grains.

Notes

Feel free to adjust the spiciness level by adding more or less gochujang.