Slow Beef and Vegetable Cauli Rice

A meal that satisfies the taste buds and supports liver and gut health. When you can create healthy versions of rice with vegetables packed with nutrients why would you opt for plain white rice that often leaves you feeling less than full.


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1 carrot, grated
1 small onion, sliced finely
1 small cauliflower, chopped into small pieces & processed into a rice like consistency
500-700g beef shoulder (grass fed)
1 tbsp rosemary, fresh
1 tbsp rosemary dried
1 tsp turmeric powder
2 tsp garlic powder
2 tsp himalayan salt
2 tsp ground black pepper
1 tbsp apple cider vinegar
1 tbsp coconut oil (or grass fed butter)


Place beef shoulder in a slow cooker, sprinkle with fresh rosemary, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper, 1 tbsp apple cider vinegar. Slow cook for 5 hours.

In a medium frying pan at medium heat, sauté sliced onion in oil until translucent and soft.

Add cauliflower, shredded carrot, 1 tsp salt, 1 tsp pepper, dried rosemary and turmeric. Cook for 5-6 minutes.

You can add 1-2 tablespoons homemade bone broth to cauli rice for additional flavour and nutrition. (see recipe in condiments section).

If the cauliflower rice sticks to the pan add more coconut oil or butter (or broth). Serve sliced beef shoulder with rice and enjoy.

Serves 2


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