I love this keto burrito bowl recipe because it swaps out starchy, carby rice with low carb cauliflower rice. The cauliflower rice has Mexican inspired flavors and is the perfect base for the keto burrito bowl. You can by pre-made cauliflower rice at the store, but I prefer to use the large setting of a box grater and make it at home.
Sometimes the texture of the riced cauliflower you buy at the store is too dry or tough. That’s because they use the stalks, but the texture is much better when you grate the cauliflower at home – and its cheaper. 😉
One of the most important tips for building flavor with this cauliflower rice is to cook the spices in the oil for 1-2 minutes. This blooms the essential oils and turns the flavors up a few notches. Always cook your spices in the pan before adding any liquids.
Cauliflower Rice Recipes
I have many recipes for cauliflower rice on my site and have really come to love the texture. It’s like a blank canvas as you can add lots of flavor to it. The key for cauliflower rice is not to overcook it. I only cook the rice for 4-5 minutes. That way it still has some texture left to it. You want to cook the raw flavor away, but not cook it long enough that the cauliflower get soggy.
Look at the color of the keto rice as soon as it’s added to the pan. It takes on the colors of the spices and looks just like Mexican dirty rice, but without all of the carbs! Make sure to read my recipe closely because it like to only cook the keto rice for 4-5 minutes, just long enough to get rid of the raw flavor, but still have a bit of texture left.
Pork Chop Marinade
I am a huge fan of dry rub marinade using spices. They add a ton of flavor and help form the most crusty of crusts. This marinade for pork chops is really easy. It has smoked paprika, cumin, and ancho chile powder – this combo of those spices will add insane flavor to the chops.
Just make sure to allow the pork chop marinade to sit at room temperature for 20-30 minutes. We never cook cold chops because they can be tough and cook unevenly. Plus, that time on the counter will allow the spices to infused all of their yummy goodness in to the pork chops.
Keto Burrito Bowl
The crusty pork chops that get sliced and put on top of the keto burrito bowl are just heavenly! They have an al pastor marinade, and if you want to achieve really crusty, juicy pork chops, make sure you use a preheated cast iron pan. You want the chops to start sizzling as soon as they hit the pan. This burrito bowl is low carb, easy to make, and makes 5 servings for meal prep for the week.
The key to pork chops is to let them rest for 5 minutes after they are finished cooking. Otherwise if you cut into the chops right away, the juices will run out and the pork will get dry. This is true for all proteins. Let them rest, especially biggest cuts and roasts, which can rest for 0-10 minutes.
For this recipe I use some really good extra virgin olive oil. Make sure to use my promo link to get your first bottle for only $1 from the olive oil club: http://bit.ly/2yWv3pL