For the cauliflower rice
- 11 oz (300 g or 1/2 a head) of cauliflower, food processed into small “rice-like” pieces
- 1 Tablespoon (15 ml) olive oil
- Salt, to taste
For the Loco Moco
- 9 oz (250g) ground beef
- 0.5 Tablespoon of onion powder (4 g)
- 0.5 Tablespoon of garlic powder (5 g)
- Sea salt and freshly ground black pepper, to taste
- 1 Tablespoon (15 ml) olive oil, plus more if needed
- 1/2 medium onion (55 g), peeled and sliced
- 10 white button mushrooms (100 g), diced
- 2 cloves of garlic (6 g), peeled and sliced
- 1 teaspoon of arrowroot flour (2 g)
- 1 cup of beef broth (240 ml)
- 2 small tomatoes (180 g), diced
- 1 teaspoon of olive oil (5 ml)
- 2 large eggs
- After blitzing the cauliflower florets, place in a pan with the olive oil and cook over a moderate heat for 8-12 minutes until cooked through, but not completely soft. Season with sea salt and set aside to keep warm.
- Combine the ground beef, onion powder, garlic powder, salt and freshly ground black pepper and form into two burger patty shapes. Heat the olive oil in a pan and cook the patties on both sides until browned. Remove and set aside to keep warm.
- Use the same pan and add a dash of olive oil (if needed) and cook the onions over a moderate heat until softened. Add the garlic and mushrooms and increase the heat slightly to caramelize the mixture.
- Whisk the arrowroot with the beef broth and add to mixture, allowing it all to reduce to a thick gravy. Stir in the chopped tomatoes.
- In the meantime, heat the olive oil in a separate pan and fry the two eggs to your liking.
- Serve the burger patty over the cauliflower rice (on which you have spooned the tomato gravy) and top with the fried egg.
All nutritional data are estimated and based on per serving amounts.
- Calories: 661
- Sugar: 9g
- Fat: 49g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 35g