Serves: 6-8


  • 2 medium heads cauliflower (can purchase pre-riced, if desired) 

  • 2 lb grass finished beef 

  • 1 tbsp coconut oil, divided

  • 1 28 oz can organic chunky tomato sauce

  • 1 onion, chopped

  • 2 tsp turmeric

  • 2 tsp ground cumin

  • 1/2 tsp cinnamon

  • 1 tbsp galic salt

  • 1 tsp himalayan salt

  • cilantro (optional)




  1. Heat 1 tbsp coconut oil in large skillet over medium heat.

  2. Add beef and onion, saute until no longer pink.

  3. Add tomato sauce and spices. Mix together.

  4. Remove from pan and set aside (can use the same pan for the cauliflower).

  5. While sauce is cooking, chop cauliflower and place in food processor or blender to chop (you want rice-like texture). It works best in small batches.

  6. Add a bit of coconut oil to the skillet again and heat cauliflower rice. Saute until warmed or starting to brown. Season with salt and add chopped cilantro in, if desired.

  7. Plate and serve warm.

Nutrition info:

Based on 6 servings w/ 90% lean beef.

1 servings: 360 calories, 17 g fat, 35 g protein, 21 g carb (adjust plate with less meat mix and add oil, olives or avocado to change the ratios).


Recipe by Robyn Johnson, RDN

Moroccan Meat Sauce & Cauliflower Rice

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©2017 by Nutrition by Robyn, LLC