If I’ve had a fixation on coconuts lately, I’m guilty of the same with cauliflower. I think it has to do with the versatility of these foods and the different textures that can be created. In fact, consider this post the first of several where cauliflower will be used in both savory and sweet(!) dishes <—-that’s right, in another one of my seemingly absurd combos (remember my Blueberry Baked Oatmeal with Lentils?), I’ve created a sweet cauliflower dish that I can’t wait to share with you soon.
But, in a more traditional setting, today’s post combines cauliflower “rice” with ground bison and chopped spinach for a delicious one-pot meal. I’ve written about cauliflower rice in the past, but it’s essentially cauliflower florets placed in a food processed and pulsed until a grain-like texture is created, usually in 30 seconds or less (btw, see which food processor I use in my Amazon.com store; this one is a relatively new edition to my kitchen and I LOVE it):
I start this dish by sautéing the cauli rice in just about a teaspoon of olive oil for a few minutes, topped with spices:
I like to cook the cauliflower before the meat, just to get rid of the raw taste. Then, the rice gets removed from the skillet to make room for the meat and to make sure the cauliflower doesn’t get overcooked:
The next step is to cook the bison, you can substitute grass-fed ground beef if you prefer (read this post to find out which type of bison I prefer and why):
Once the meat is almost all the way cooked, two cups of peas and about one pound of chopped baby spinach get added into the mix:
The last step is to add back the cauliflower rice for this delicious one-pot meal, seen here served with some avocado (a pat of grass-fed butter is a nice topper too, as seen at the beginning of this post):
Leftovers for lunch the next day with a green juice to wash it down? Yum!
Here’s the printable recipe:Print
- 1 medium head cauliflower, broken up into florets, rinsed and patted dry
- 1 teaspoon extra-virgin, unfiltered olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon ground marjoram (or your choice of salt-free dried herbs)
- 1 teaspoon ground turmeric
- 2 pounds grass-fed ground bison
- 2 cups spring peas (defrosted, if using frozen)
- 1 lb. organic baby spinach, chopped
- Add cauliflower florets to the bowl of a food processor. Pulse for about 30 seconds until florets are broken into a rice-like texture, scraping down the sides of the bowl if necessary.
- Heat the olive oil in a large skillet over medium heat. Add the cauliflower “rice” and cook for 2-3 minutes, stirring occasionally. Stir in the ground cumin, marjoram, and turmeric and transfer mixture to a bowl while you cook the meat.
- Add the ground bison to the skillet and cook for 5 minutes over medium heat until it is almost completely done. Use a large spoon or spatula to break up any chunks and ensure even cooking.
- Turn the heat to low, add the peas and spinach, and place a lid on the skillet. Cook for an additional 1-2 minutes or until spinach is wilted. Stir in the cooked cauliflower rice mixture.
- Serve hot, with a pat of grassfed butter or avocado, if desired.
I hope you’re having a great week so far. Thanks to everyone who entered my Vitacost Raise Health tank top giveaway; all five of the winners have been notified by e-mail. 🙂
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