- 1 tablespoon olive oil
- 1 onion, chopped
- 1 cup cauliflower rice (see notes if using frozen cauliflower rice)
- 1 pound ground bison
- 1 teaspoon dried oregano (or Italian seasoning)
- 1 teaspoon dried turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup chopped kale
- In a large skillet over medium heat, pour in the the olive oil. Let the oil heat up for a minute or so.
- Add the onion and cauliflower rice, and stir to combine. Cook for 2 minutes.
- Add the bison and use a spatula to break up the pieces as it cooks.
- Sprinkle in the oregano, turmeric, salt, and pepper, and stir to combine. Let the mixture cook for about 3 more minutes.
- Add the kale, reduce the heat to low, and cover the skillet. Cook for 1-2 more minutes, or until the bison is cooked through.
- Turn the heat off and serve the bison mixture hot.
- You can substitute lean ground beef for the bison, if you prefer.
- I used fresh cauliflower rice (not frozen) in my recipe. If you want to use frozen cauliflower rice, just cook it a bit long when you cook it with the onion (about 4 minutes).
- Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
- If you can’t find ground bison at your local grocery store, try a specialty foods store like Whole Foods Market or your local butcher.
- Be careful not to overcook the cauliflower rice. If you cook it too long, it can get soft and soggy.
- If you aren’t on a Whole30 or paleo diet, you can use pre-cooked rice in place of the cauliflower rice.
- Ground bison tends to have a mild flavor compared to other game. If you’re concerned it will taste too gamey, you can substitute ground beef for the bison.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Paleo
- Diet: Gluten Free
Keywords: paleo bison and cauliflower skillet dish, bison dinner, bison dish