Keto Ginger Pork Cauliflower Rice Bowl

Ingredients

• 400 g cauliflower florets, riced (14.1 oz)
• 2 tbsp ghee or virgin avocado oil (30 ml)
• good pinch of sea salt and ground black pepper
• 400 g ground pork, 10% fat (14.1 oz)
• 2 cloves garlic, minced
• 1 medium mild chile pepper, finely chopped (14 g/ 0.5 oz)
• 3 tbsp grated fresh ginger (18 g/ 0.6 oz)
• 3 tbsp lime juice, divided (45 ml)
• 2 tbsp coconut aminos or tamari sauce (30 ml)
• ¹/₄ cup chopped cilantro or parsley (15 g/ 0.5 oz)
• ¹/₂ medium cucumber (85 g/ 3 oz)
• 2 tbsp chopped mint
• 1 medium green onions, thinly sliced (15 g/ 0.5 oz)
• 3 tbsp extra virgin olive oil to drizzle (45 ml) - skip if using 20% fat pork

Instructions

1. Blitz the cauliflower florets in a food processor using the ’S' blade or the grating blade until they resemble a rice consistency.
2. Add ghee or avocado oil to a non stick frying pan or cast iron skillet. Fry the cauliflower rice for 6 to 7 minutes on a medium heat until al dente. Season to taste with salt and pepper. Transfer to a bowl and set aside. Keep warm.
3. To the skillet where you cooked the cauliflower add the ground pork. Fry for 6 to 7 minutes on a medium heat until cooked through.
4. Add the minced garlic, chopped mild chile pepper and grated ginger. Cook for 1 further minute to let the flavours absorb. Remove from the heat and toss with 2 tablespoons of lime juice and 1 tablespoon coconut aminos. Stir in the cilantro (or use parsley).
5. Place the remaining 1 tablespoon lime juice and 1 tablespoon coconut aminos in a bowl and mix.
6. Shave the cucumber into ribbons using a julienne peeler or chop into small chunks. Toss the lime aminos mix through the cucumber and stir through the coriander and mint. (Note: I prefer to use coconut aminos over tamari sauce as it’s naturally a little sweeter. Tamari sauce is more salty so you may wish to add a pinch of low-carb sweetener if using tamari sauce.)
7. Serve with ground pork over cauliflower rice and sprinkle with chopped green onion and chopped mint. Drizzle with extra virgin olive oil — or skip if you use higher fat 20% ground pork.
8. Store in the fridge in a container for up to 2 days, or for up to 4 days without the cucumber.

Nutrition (per serving, about 285 g/ 10 oz)