Korean Style Beef Over Cauliflower Rice

Ground beef is so versatile. You can use it to make burgers, meatballs, casseroles, and meatloaf.

Try these ground beef favorites:

And then there’s Korean Style Beef Over Cauliflower Rice a flavorful dish with Asian flavor.

Cauliflower rice works well with this recipe as it’s light and has a subtle taste.

In addition, cauliflower can take on any flavor it is paired with, so eating the cauliflower rice with Korean style beef means you don’t lose any of the flavors in the sauce.

Who Invented Cauliflower Rice

According to the on-line publication “Taste,”the riced cauliflower dish first appeared in 1998 in a California restaurant owned by Chef Ben Ford, son of actor Harrison Ford, with the dish originally appearing under the name “cauliflower couscous.”

It wasn’t until 2012 when the term “cauliflower rice” become an internet sensation. Ever since then, this nutrient-rich rice substitute has been booming in popularity and has earned its spot among the staples found at any grocery store’s freezer section.

How Do You Rice A Cauliflower

Cauliflower is turned into small rice-like grains either using a food processor or a grater.

First wash and dry the cauliflower head carefully, and remove all the green parts.

Using A Food Processor

Cut the vegetable into small pieces, then use a grater extension of a food processor to grate the cauliflower into “rice.”

Using A Box Grater

Cut the vegetable into large pieces and use the medium-sized holes of a box grater to grate it into a rice-like texture.

After processing or box grating, transfer the grated cauliflower onto some paper towels and lightly press it. Doing so will help to remove any excess moisture, and avoid having a soggy dish later.

If Riced Cauliflower Is Not Your Thing – Click Here To Make Korean Beef & Rice

Many cooks, professional and otherwise, are turning to cauliflower as a substitute for carbs in pizza crusts, baked goods, side dishes and as a substitute for rice in main dishes.

Korean Style Beef Over Cauliflower Rice

4 tablespoons sugar

1/2 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 soy sauce

1/4 cup water

1 tablespoon toasted sesame oil

1 1/4 cups fresh riced cauliflower

1 tablespoon avocado oil

1/4 teaspoon white sesame seeds

2 green onions, thinly sliced

Make the Sauce

In a small bowl whisk together the sugar, cayenne, ginger, garlic, soy sauce, water, and sesame oil. Set aside.

Cooking the Ground Beef

In a large skillet over medium high heat, add beef and using a spatula, break it up as it browns. Once the beef has browned, add the sauce and simmer for 2 minutes to combine flavors.

Cooking the Riced Cauliflower

While the beef is cooking, place a large skillet over medium heat, add 1 tablespoon of avocado oil. When oil has heated, add cauliflower and sauté about 2 minutes.

Next, cover the skillet and steam cauliflower rice, cooking for 5-8 minutes. Than season to taste with salt and pepper.

Spoon cooked riced cauliflower onto a platter. Spoon cooked beef over riced vegetable. Top with sesame seeds and sliced green onion some some gochujang Korean sauce (optional).

Cooked cauliflower rice keeps for approximately 4 days in a sealed container in the fridge.

Give This Riced Cauliflower Dish A Try – Cauliflower Rice with Smoked Bacon and Cheddar Cheese

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Korean Style Beef Over Cauliflower Rice

Who Invented Cauliflower Rice