Cauliflower Beef Bowl


Whether you want to use brown rice or white rice, we think you’ll enjoy using cauliflower as a substitute for this super yummy, low-carb beef bowl. This is a flavorful and low-carb dinner choice that takes some chopping but is a breeze to prepare. We also really love eating things out a bowl. It’s a common theme in our house. Recently our kids asked why they had little bowls and we had big ones, so now we are all eating out of big bowls.



  • 1/4 cup coconut aminos (or soy sauce)
  • 1 TB coconut sugar
  • 1 TB toasted sesame oil
  • 1 bunch scallions (minced into 1/2 cup)
  • 2 TB minced garlic
  • 4 TB toasted sesame seeds
  • 1 lb flank steak (I like to ask the butcher to slice it a little thinner, like 1/8 thick)
  • 1 TB avocado oil
  • 1 lb shiitake mushrooms sliced
  • 2 TB coconut aminos
  • 1 TB coconut oil melted
  • salt and pepper
  • 8 carrots peeled and sliced into 1/4 rounds on the diagonal
  • 1 english cucumber or regular (remove seeds)
  • coconut vinegar
  • 2 bunches of spinach
  • 1 TB sesame oil
  • 1 head cauliflower or pre-made cauliflower rice
  • 6 eggs
  1. Melt coconut oil in a pan, add aminos and cook mushrooms until nice and medium to dark brown, remove from heat.
  2. Slice the cucumbers thin like pickle slices, cover with coconut vinegar while you prep everything else.
  3. Peel the carrots, slice into 1/4 inch slices and steam until slightly tender (I like a crunch).
  4. Cook spinach in sesame oil until it’s soft.
  5. Take spinach out of the pan and place on a paper towel and try to squeeze out as much water as possible.
  6. Now that all of your toppings are ready, heat up a TB of your preferred oil to cook the steak. Wait until the pan is smoking and cook both sides of the steak for no more than 5 minutes total. Remove from heat and let cool briefly. Slice into strips.
  7. Pulse the cauliflower florets (not the stems) in a food processor or finely chop, and toss them with salt and a little bit of olive oil. Spread onto a baking sheet and roast at 425 for 25 minutes or until brown spots appear. Or you can just buy it from Trader Joe’s if you’re running short of time.
  8. Now put your cauliflower rice in the bottom of a bowl. Next, arrange all of your toppings, carrots, mushrooms, spinach, steak, quick pickles and sprinkle more toasted sesame seeds or use gomaiso (which we always have laying around).
  9. For the sauce, mix coconut aminos, coconut sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved.
  10. Finally, fry one egg to top each bowl!

per serving
1/4 cup carrots 3g
mushrooms 0g
steak 1g with marinade
cauliflower rice 5g
1/4 cup spinach 0g
cucumbers 0g
cauliflower rice 2g
raw onion (very much optional, my son is insane and loves them)

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WRITTEN BY Sara Jensen, POSTED 03/28/16, UPDATED 11/28/22

Sara's son Henry was diagnosed with Type 1 at the age of 5 in 2013. Sara is both the Creative Director for Genevieve Gorder and Beyond Type 1. She has worked for Kramer Design Group in NYC and worked with a vast array of clients over the past 15 years. She is passionate about foster adoption, Type 1, good food and humor. She lives on a tiny island in the middle of a big ocean.