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Ambassador [Associate]
Ambassador [Associate]
  • 574 calories
  • 40 min
  • 4 servings


  • 2 medium carrots
  • 2 medium heads cauliflower
  • 2 cloves garlic
  • 2 (1 inch) pieces ginger root
  • 1 small bunch green onions (scallions)
  • 2 bunches kale
  • 1 ½ lb lean ground beef
  • rice vinegar
  • salt
  • soy sauce
  • virgin coconut oil


  1. Wash and dry the fresh produce.
    • 2 medium heads cauliflower
    • 2 medium carrots
    • 2 bunches kale
    • 1 small bunch green onions
  2. Cut the cauliflower heads into quarters, then trim off and discard the leaves and thick stems. Using a box grater or food processor, coarsely grate the cauliflower and transfer to a large bowl.
  3. Heat a skillet over medium-low heat.
  4. Add coconut oil to the skillet and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
  5. Add the grated cauliflower to the skillet and season with salt; cook, stirring occasionally, until tender, 6 to 8 minutes. Once done, return back to the bowl.
    • ½ tsp salt
  6. While the cauliflower cooks, fold the kale leaves in half lengthwise and slice off the stems. Roughly chop the leaves and transfer to a large bowl. Cut the stems into ½-inch pieces and transfer to a medium bowl.
  7. Trim and discard the ends and peel the carrots; julienne or coarsely grate the carrots and add to the bowl of kale stems.
  8. Peel and mince the garlic; add to the bowl.
    • 2 cloves garlic
  9. Peel and mince the ginger; add to the bowl.
    • 2 (1 inch) pieces ginger root
  10. Trim off and discard the ends of the green onions; chop the onions on an angle into ¼-inch pieces. Add all the white parts and about ½ of the greens to the other vegetables and transfer the rest to a small bowl for later.
  11. Once the cauliflower has been transferred, increase the heat to medium and add more coconut oil to the skillet.
    • 1 tbsp virgin coconut oil
  12. Add the ground beef and cook, breaking the meat apart with a spoon, until the beef is browned, 3 to 4 minutes.
    • 1 ½ lb lean ground beef
  13. Add the kale stems, carrots, garlic, and ginger; cook, stirring regularly, until the vegetables soften, 2 to 3 minutes.
  14. Add the kale leaves and drizzle with soy sauce and rice vinegar; continue to cook, stirring occasionally, until the kale is wilted, 2 to 3 minutes.
    • 4 tbsp soy sauce
    • 2 tbsp rice vinegar
  15. Divide the cauliflower rice between four bowls (or two bowls and two lunch containers), top with the stir fry, and sprinkle with the remaining green onions. Enjoy!

Nutrition per Serving

Net Carbs


  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater or food processor
  • julienne peeler (optional)
  • measuring spoons
  • mixing bowls
  • stainless steel skillet
  • stirring spoon
  • vegetable peeler