Prep Time: 10 min | Cook Time: 20-25 min | Yield: 4 servings
1 pound organic grass-fed ground beef and/or bison
1 large head of organic cauliflower
8-10 cage-free organic eggs
1 bundle of organic green onions, chopped
1-2 tbsp avocado oil
Egg seasoning: sea salt, pepper, garlic powder
"Teriyaki"Sauce: 1 cup coconut aminos, 1 tsp ground ginger, 1 tsp lemon juice, dash of garlic powder
Preheat oven to 450ºF.
First, make the cauliflower rice. Remove the stem of the cauliflower and roughly chop up. Place in a food processor and pulse until the cauliflower becomes a "rice-like" texture.
Spread the "rice" evenly on a lined baking sheet.
Drizzle the avocado oil over the top so most of the cauliflower is covered and bake for 10 minutes. Set aside to cool.
Now, make the meat. Brown the meat in a pan on medium heat with 1/2 of the "teriyaki" sauce. Set aside.
Finally, make the eggs! Whisk together the eggs and "egg seasoning" listed above. I prefer to season my eggs generously, but please do so to your preference! Pour into a pan on medium heat and scramble.
Plate it by making a layer of the cauliflower rice and topping it with half eggs and half ground bison. Top these with green onions, sesame seeds, and extra sauce if desired. Enjoy!
Sugar-Control Diet Approved