This dish is significantly lower in simple carbs than traditional rice bowls. The cauliflower rice offers the consistency of actual rice with a fraction of the calories. And I love the creamy coconut milk–based broth that’s spiked with aromatic ginger and colored with vibrant yellow turmeric.
My best tip when it comes to this savory recipe is simply this: MAKE THIS DISH! It is hands-down one of my favorite dinner recipes, and one that I crave and enjoy often. Go on then, get cooking . . .
3 tablespoons blanched almond flour
3 tablespoons fresh ginger, grated
2 teaspoons sea salt
2 pounds ground chicken
2 eggs
1 tablespoon fish sauce
1 can (13.66oz) coconut milk, full fat
2 cups chicken broth
¼ cup fresh ginger, peeled and thinly sliced
3 garlic cloves, thinly sliced
3 Anaheim chiles, seeded and thinly sliced
1 stalk lemongrass
1 tablespoon fish sauce
1 teaspoon ground turmeric
1 tablespoon coconut palm sugar
sea salt and black pepper to taste
3 limes
1 head cauliflower
1 teaspoon extra-virgin olive oil
2 tablespoons fresh mint leaves, finely chopped
Preheat the oven to 425°F. Lightly grease a large rimmed baking sheet with coconut oil and set aside.
Combine all of the meatball ingredients in a large bowl. Form the mixture into 40 meatballs, about 11/2 inches across. Arrange them on the prepared baking sheet and bake for 15 minutes.
In a medium saucepan, combine the coconut milk, chicken broth, ginger, garlic, chiles, lemongrass, sh sauce, turmeric, coconut palm sugar, and a sprinkle of sea salt. Zest and juice 2 of the limes and add to the pot. Bring the mixture to a boil, decrease to a simmer, and remove the lemongrass.
Add the meatballs to the broth and simmer for 15 minutes. In the meantime, wash the cauliflower, trim the stem and leaves, and run it through the food processor with the grating attachment. Heat the olive oil in a large skillet and sauté the cauliflower over medium-high heat until tender, about 5 minutes. Season with salt and pepper.
Slice the remaining lime into 8 wedges. Spoon some cauliflower rice into each bowl, top with meatballs and broth, and garnish with the fresh mint, cilantro, and a lime wedge.
Calories: 343
Fat: 18g
Carbohydrates: 16g
Sodium: 1093mg
Fiber: 5g
Protein: 27g
Sugar: 5g