November 24, 2018 1 min read

Korean Venison cauliflower rice bowl, good low-carb dinner choice.



  • 1 lb ground meat (Beef/deer/elk)
  • 3 minced garlic cloves 
  • 1 Cauliflower head
  • 1/2 can coconut milk 
  • 1/2 cup shelled edamame (or chopped carrots)
  • 1 cup broccoli 
  • 1/4 cup brown sugar 
  • 1/4 cup low sodium soy sauce 
  • 2 tsp sesame oil 
  • 1/4 tsp ginger
  • 1/4 tsp red pepper flakes 
  • 1/4 tsp cracked pepper 
  • 1 tsp olive oil

  1. To start, chop cauliflower head into quarters, chop and remove large chunks of stem. Place cauliflower in blender and run until cauliflower is rice grain size.
  2.  Put olive oil in a pan on med/high heat; throw in garlic for 1-2 minutes; then add ground meat and cook until brown
  3.  While meat is cooking, make sauce, add brown sugar, soy sauce, sesame oil, ginger, pepper flakes and pepper into a small saucepan. Cook on medium heat until brown sugar is dissolved. 
  4.  Add sauce to browned meat and simmer low heat while preparing rest of meal
  5. In medium saucepan, put cauliflower rice and half can of coconut milk and cook over medium heat for 8-10 minutes, until coconut milk fully absorbed by cauliflower rice.
  6.  While cooking cauliflower rice, use steamer pot or medium pot to steam or light boil edamame (carrots) and broccoli until tender, about 5-7 minutes. 
  7. Place cauliflower rice in a bowl, 1 cup equals a serving, add a serving of ground meat (4-6 ounces) on top and then add broccoli and edamame/carrots on top. Serve






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