A simple & delicious dinner bursting with flavor! Paleo, Whole30, Low Carb!
Mince the garlic and grate the ginger. Whisk them together with the sesame oil, coconut aminos, ginger, garlic, chili sauce, and seasonings. Set the sauce aside.
In a large pan over medium heat, brown the meat until it's no longer pink, breaking it apart as it cooks for about 5 minutes. Drain any excess grease (optional).
Pour the prepared sauce over the beef and cook it together, stirring, for about 2-3 minutes.
While the beef is cooking, slice the green onions. Just before it's done cooking, stir them into the beef.
For FRESH CAULIFLOWER: Wash the cauliflower and cut into bite-sized pieces. In batches, add them to your food processor or blender and pulse until they break down to the consistency of rice. Lay the cauliflower on a large tea towel and squeeze out any extra moisture over the sink or a bowl.
For FROZEN RICED CAULIFLOWER: Sauté it for 7-8 minutes in a medium pan with 2 tsp olive oil, until cooked through and heated but not yet browning.
Add the coconut flakes alone to the blender and pulse until broken down a bit smaller than grain-sized.
Add the coconut and cauliflower to a pan and sautee over medium heat until the coconut begins to toast, 3-4 minutes.
Stir in the salt, zest, and lime juice.
Wash and dry the lettuce. Slice the lime and avocado. Roughly chop the cashews.
Spoon the beef and cauliflower rice inside lettuce wraps and serve with avocado, a slice of lime, and cilantro, then sprinkle with chopped cashews.
**Note: I like green onions just gently softened, but if you prefer them cooked more, add when you add the sauce and cook them together.