Keto Ginger Pork Cauliflower Rice Bowl


Step 1Blitz the cauliflower florets in a food processor using the ’S' blade or the grating blade until they resemble a rice consistency.

Step 2Add 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.

Step 3To the skillet where you cooked the cauliflower add the ground pork. Fry for 6 to 7 minutes on a medium heat until cooked through.

Step 4Add 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).

Step 5Place the remaining 1 tablespoon lime juice and 1 tablespoon coconut aminos in a bowl and mix.

Step 6Shave 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.)

Step 7Serve 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.

Step 8Store in the fridge in a container for up to 2 days, or for up to 4 days without the cucumber.