For those of you who have been doing Keto for a long time, I am sure you have come across the recipe (and its many versions) called "Crack Slaw," which is nothing more than ground beef mixed with cabbage and a few other items. It is so wildly popular you would think that it is difficult to make. Not so. The other night I made something similar with ground beef but with riced cauliflower, so I am hijacking the name and calling it: Caulicrack. If you are strictly adhering to 20 Total carbs, this is rather hefty — and to tell you the truth, I only made the "Crackslaw" once when I was eating that way. But as I moved over to a net/total carb system, it became more a part of my meal rotation and this Caulicrack also fits in.
1 lb. ground beef (I used 85% and did not drain it)
1 large green pepper, diced (163 grams)
1 large onion, diced (150 grams)
2 stalks of celery (147 grams)
2 TBS coconut oil
4 TBS (1/4 cup) coconut aminos
- Melt coconut oil and add onions, peppers and celery.
- Sauté at medium to low temperature for about 15–20 minutes until the vegetables start to soften.
- Crumble up the beef and add to the vegetables and continue sautéing until beef is no longer pink.
- Add riced cauliflower (I used a 12-ounce package, frozen, from Trader Joe's but you can rice your own medium-sized fresh cauliflower, but steam it to soften it after ricing). Continue cooking about another 10–15 minutes.
- Stir in coconut aminos.
- Add salt and pepper to your taste.
- Put on a serving platter and top with green onions (scallions).
- Top, if you like, with ¼ cup slivered almonds.
I make it into five servings – approximately one cup each. If you serve it on a plate of salad greens, dividing it into six portions even works! It also makes a great lettuce wrap — a very filling lunch or dinner.
For the entire recipe as written (in grams):
Total Carbohydrates: 55.8
Net Carbohydrates: 40.5
¼ cup of almonds adds:
Total Carbohydrates: 6
Net Carbohydrates: 3