I’ve said it before and I’ll say it again, I love cauliflower rice.  I make up recipes so I can eat the fluffy, antioxidant filled wonder.  The recipes I make to go with it are healthy and usually saucy, flavor packed creations.  This recipe is no exception.  One of my best friends was coming over for dinner with her kids.  I had not seen her in a while and knew she jumped on the healthy eating bandwagon.  I also knew she had not had cauliflower rice before.  I wanted to give her the best introduction to my other best friend.

I scanned the fridge for a protein. After weighing my options I grabbed the organic pork tenderloin I found on sale the other day.  Now that I had a protein base, I looked for some veggie friends to introduce the pork to.  I decided on a colorful array of red cabbage, red onions, zucchini and carrots. Next, I needed to come up with a sauce to marry the pork, veggies, and cauliflower rice together.  I bathed them in a sweet, salty, spicy mix of soy sauce, agave, red chili peppers and a little corn starch to bind their marriage together.  This marriage was made in heaven.  After the first bite, my friend looked at me and said, “This is going on your blog, right!’.  It now is.

2 lbs pork tenderloin, cut into strips about 1 1/2 inches long, 1/2 inch wide

1 cup red cabbage, sliced in strips

1 cup red onion, slice in thin half moons

1 zucchini, cut in half moons

1/2 cup baby carrots , cut in 1/3s

1 garlic clove, minced

sesame seeds for garnish

Click here for the cauliflower rice recipe

For the sauce:

4 tablespoons low sodium soy sauce

1 1/2 tablespoons agave nectar

3 teaspoons white vinegar

1 teaspoon sesame oil

2 tablespoons cornstarch

1 cup low sodium chicken broth

1 teaspoon chili flakes

Pre-heat your broiler on high.  Season the pork strips with salt and pepper, put on a foiled lined cookie sheet and spritz the top of the meat with olive oil.  Broil for five minutes.

While the meat is broiling, make the sauce.  Mix together all the ingredients and set aside.

Make the cauliflower rice. (see recipe link above)

In a large saute pan, heat 1/2 tablespoon coconut oil (or olive oil) and 1 teaspoon sesame oil.  Add all of the veggies and saute for 2 – 4 minutes.  The veggies should be crisp but edible in this dish.  Add the garlic in and saute for another minute.  Add the meat and the sauce in.  The sauce will seem thick.  Use the chicken brother a half cup at a time to thin out the sauce to desired consistency.  It should be a thick syrup consistency.  Serve immediately over the cauliflower rice.  Sprinkle sesame seeds on top.

Don’t forget to share the recipe with your best friend!