For the cauliflower rice
- 0.5 head of cauliflower (300 g), food processed into small pieces
- 1 Tablespoon of coconut oil (15 ml)
- Salt to taste
For the Loco Moco
- 0.5 lb of ground beef (225 g)
- 1 Tablespoon of onion powder (7 g)
- 1 Tablespoon of garlic powder (10 g)
- Sea salt, to taste
- 2 Tablespoons (30 ml) coconut oil, plus more if needed
- 1 onion (110 ml), peeled and sliced
- 15 white button mushrooms (150 g)
- 2 cloves garlic, peeled and sliced
- 2 Tablespoons (16 g) arrowroot powder
- 1 cup (240 ml) beef broth
- 1/2 large avocado (100 g), sliced
- 3 oz pickled beetroot, diced small (80 g) or 1 small beet boiled and peeled
- 2 Tablespoons (2 g) parsley, to garnish
- After blitzing the cauliflower florets, place in a pan with the coconut oil and cook over a moderate heat for 8-12 minutes until cooked through, but not completely soft. Season with sea salt and set aside to keep warm.
- Combine the ground beef, onion powder, garlic powder and salt and form into two burger patty shapes. Heat the coconut oil in a pan and cook the patties on both sides until cooked to your liking. Remove and set aside to keep warm.
- Use the same pan and add a dash of coconut oil (if needed) and cook the onions over a moderate heat until softened. Add the garlic and mushrooms and increase the heat slightly to caramelize the mixture.
- Pour most of the beef broth into the pan. Reserve 1/4 cup of the broth and whisk with the arrowroot powder. When the mixture in the pan has reduced a bit, add in the arrowroot mixture and cook for 1-2 minutes more to reduce to a thick gravy.
- In the meantime, peel and slice the avocado and dice the beetroot.
- Serve the burger patty over the cauliflower rice (on which you have spooned the gravy) and top with the sliced avocado and diced beetroot.
- Garnish with parsley.
All nutritional data are estimated and based on per serving amounts.
- Calories: 774
- Sugar: 13 g
- Fat: 60 g
- Carbohydrates: 37 g
- Fiber: 10 g
- Protein: 27 g