Something about this Scallion and Coconut Rice with Pork recipe snagged my attention and wouldn’t let it go. But cauliflower is a great low-carb substitute for rice in my opinion, so I made that upgrade happen in my version: Coconut Ginger Cauliflower Pork. The result was a steaming, fragrant, savory bowl of real food deliciousness. I enjoyed it for dinner and again for a late-night snack, but it would be great as an unconventional breakfast, as well. It’s a streamlined, single-skillet preparation and makes quite enough for two.
This simple one-skillet dish combines cauliflower and pork with ginger, coconut milk, scallions and black sesame seeds for an easy Asian-inspired dinner.
- 5 large scallions
- 1 lb ground pork
- 1 small cauliflower
- 1 tbsp coconut oil
- 2 tsp fish sauce
- 1 2-inch ginger root, peeled
- 2 cloves garlic
- 1/2 cup coconut milk
- 3/4 tsp salt
- Black sesame seeds
- Melt the coconut oil in a large skillet over medium heat. Add the ground pork, and cook a few minutes until beginning to brown.
- Grate the ginger and mince the garlic, add to the pork. Stir in the fish sauce and salt, then cook, stirring frequently, until the meat is no longer pink.
- Roughly chop the cauliflower, coarsely shred in a food processor (or dice manually) then add to the meat mixture.
- Stir in the coconut milk and cook, stirring occasionally) until cauliflower is softened, about 10 minutes.
- Finely chop the scallions, add to the skillet and cook for 2 minutes, stirring.
- Transfer to a serving bowl, top with black sesame seeds and enjoy warm.