Ingredients

The following ingredients have 3 Servings
  • 1/2 cucumber (thinly sliced)
  • 4 radishes (thinly sliced)
  • 1 small carrot (julienned)
  • 1 jalapeño pepper (sliced)
  • 1/3 cup rice wine vinegar
  • 1/3 cup water
  • 1/2 tsp sea salt
  • 2 tbsp avocado oil (or your favorite cooking oil)
  • 1 lb cauliflower rice
  • 4 garlic cloves (minced)
  • 1 lb ground pork
  • 2 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1/2 tsp ground black pepper
  • cilantro (for garnish)
  • 1/4 cup paleo mayonnaise
  • 1 tbsp sriracha sauce
  • 1/2 tsp lime juice

Instruction

  • Before cooking, make the pickled veggies: Whisk together rice wine vinegar, water, and salt in a wide, shallow bowl. Add the sliced vegetables to the mixture and toss gently. Soak while cooking the cauliflower rice and pork.
  • Combine all ingredients for the sriracha mayo and set aside.
  • Heat 1 tbsp of avocado oil in a skillet over medium high heat. Add cauliflower rice and cook stirring for 5 minutes until tender. Remove from heat and divide into 3 bowls.
  • Heat another tbsp of avocado oil then add garlic. Cook for 1 minute until fragrant.
  • Add ground pork, then cook while breaking it up for about 6-7 minutes until browned.
  • Stir in coconut aminos, fish sauce, lime juice, and pepper. Remove from heat.
  • Divide the meat over the cauliflower rice. Top with pickled veggies, then drizzle with sriracha mayo. Sprinkle with cilantro, and enjoy!