Eating the TRIBALÍ way is pure and simple. Just pick your patty, then play up the taste, texture, and visual appeal with colorful produce and a healthy dose of good fats.
Cauliflower Rice with Umami Beef Patties
Cauliflower Rice with Umami Beef Patties
with broccolini, carrots, almonds, and orange-sesame dressing
INGREDIENTS
4 Tribalí Umami Beef Patties 1 tablespoon ghee ½ cup carrots, finely diced ¼ cup chopped scallions 1 small head of cauliflower, riced, about 4 cups 1 bunch broccolini, coarse bottom parts of the stems removed ⅓ cup sliced almonds ¼ teaspoon red pepper flakes, optional microgreens, optional as a garnish sea salt and freshly ground black pepper
ORANGE-SESAME DRESSING
1 tablespoon fresh orange juice 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon Coconut aminos ½ teaspoon minced ginger 1 garlic clove, minced sea salt and freshly ground black pepper
METHOD
Make the Orange sesame dressing: In a small bowl, whisk together the orange juice, sesame oil, rice vinegar, aminos, ginger, garlic, and pinches of salt and pepper. Set aside.
Heat the ghee in a large skillet over medium heat. Add the carrots and cook, stirring, for 6 to 8 minutes or until they become tender but still have a bite. Add the scallions, stir and cook for 2 more minutes. Add the cauliflower rice, a few generous pinches of salt and pepper, and cook, stirring, for 5 more minutes or until the cauliflower is lightly cooked but not mushy. Remove the skillet from the heat and stir in half of the dressing.
Cook the Tribalí Umami Beef Patties according to package directions.
In a steamer basket over boiling water, steam the broccolini for 4 to 5 minutes or until tender but still bright green.
Assemble bowls with Umami Beef Patties, cauliflower rice-carrot mixture, and broccolini and drizzle with the remaining dressing. Top with sliced almonds and red pepper flakes if desired. Garnish with a few microgreens.
