This is a delicious low-carb way of serving spicy minced beef and ‘rice’. You will need a food processor or blender to make the cauliflower ‘rice’. If wished, you can sprinkle the filled lettuce leaves with a little diced onion and cucumber just before serving.
- Make the cauliflower ‘rice’: discard the cauliflower stem and leaves and separate the head into florets. Put them in a food processor and pulse to the consistency of rice-sized ‘grains’.
- Lightly spray a large frying pan with oil and place over a medium to high heat. Stir-fry the lemongrass for 2 minutes and then add the cauliflower. Stir-fry for 4–5 minutes until hot, just tender but slightly crunchy. Stir in the nam pla and keep warm.
- Lightly spray a wok or deep frying pan with oil and, over a medium heat, stir-fry the chilli, ginger and garlic for 2 minutes. Add the minced beef and cook for 4–5 minutes until browned. Stir in the nam pla, spring onions, and lime zest and juice. Sprinkle with coriander and season to taste.
- Spoon the minced beef mixture into some crisp iceberg or Little Gem lettuce leaves and eat immediately, holding them wrapped in your hands, with the cauliflower ‘rice’.
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