This gluten/dairy free ground bison is the perfect match for cauliflower “rice”. I included the quickest toddler lasagna recipe on this post as well. This is a great protein to keep in the fridge for quick go-to meals.
You just have to check out these flavors! Extraordinary!
I made a similar cauliflower rice with fire roasted tomatoes on an earlier post. This one I did without the tomatoes and added some fresh chopped parsley.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
- BROWN 1 lb. of ground bison until no longer pink, drain, and set aside.
- SAUTE 1/2 chopped onion and 1/2 chopped green bell pepper until just about tender.
- ADD 1 tsp. ground fennel, 1 tbsp. garlic powder, 1 tbsp. ground sage, 1 tbsp. Herbes de Provence, 1/2 tsp. celery seed, 1 tsp. ground cinnamon, & S/P.
- STIR in the ground bison, turn heat to low, and let all the flavors marinate for about 15-30 minutes.
- REMOVE florets form 1 head of cauliflower and place on a sheet pan.
- SPRINKLE both sides with 1 tbsp. EVOO, 1 tbsp. ground turmeric, 1 tbsp. ginger, 1 tbsp. garlic powder, 1 tsp. ground cinnamon, some cracked black pepper, and some sea salt.
- BAKE at 425 degrees on the bottom rack for about 20 minutes flipping once.
- COOL and then pulse in a blender to get a rice like consistency.
- MIX in some fresh chopped parsley and green onions.
You might need to place the cauliflower rice back into the oven just to heat it back up if your serving it as a hot dish. It’s great cold as well.
I’ve fried some left over cauliflower rice the next day and added a sunny side up egg on top that was delicious!
I’ve served this ground bison over lettuce with a tasty avocado dressing that turned out really good. My husband likes to add hot sauce and put it on top of some rice.
Here it is by itself…
Here it is as a throw together lasagna for my son who has picked up watching Garfield lately;)
Quick Toddler Lasagna
I had 2 left over Cappellos lasagna noodles that were frozen. So, I cut them in thirds, placed them in a big bowl, poured hot water on them for a couple minutes, and drained. I layered his favorite ketchup, noodle, some ground bison, and then “mozzarella” cheese. I managed 4 small layers in this tiny skillet! I topped it with some sprinkled dried oregano. Baked at 425 degrees for about 20 minutes and he couldn’t have been happier.
Grateful Day – I’m not always a short order cook in the kitchen, but I’m grateful that I was able to accommodate all 3 of us last night to be able to have a sit down dinner.
How would you enjoy this ground bison recipe?
Thank you for listening!