Any reason to make tzatziki sauce, isn't that so? It's simply so acceptable. Be that as it may, truly, all aspects of these gyro bowls is delectable all alone, yet together – all out gyro enchantment.
We should begin with the cauliflower rice. Commonly with a gyro you have grains, truly, I'm mindful. We're clearly going grain free with this one AND low carb, so the base is a singed cauliflower rice.
Truly, I love this the same amount of as any grain! I'm completely sold on cauli rice and eat it fundamentally regular. Particularly since it fired appearing in each store pre-riced – absolute distinct advantage for me.
- cauliflower rice:
- 12 oz cauliflower rice
- 1 Tbsp avocado oil or olive oil
- Sea salt and pepper to taste
- 2 Tbsp chopped dill
- 1 Tbsp chopped parsley
- tzatziki:
- 1 can full fat coconut milk chilled until liquid and solid separates completely, at least 6 hours
- 3 cloves garlic
- 1 med cucumber peeled and grated
- Zest of 1 lemon
- 2 tbsp fresh squeezed lemon juice about 1 med lemon
- 3 tbsp dill fresh, chopped
- 1/2 tsp cumin
- 3/4 tsp fine grain sea salt or to taste
- Black pepper to taste
- tzatziki:
- Squeeze excess liquid out of the grated cucumber and add to the bowl of a food processor.
- Discard the liquid part of the coconut milk so you are left with the solid cream, and add that to the processor as well, along with the remaining ingredients
- Pulse/process until fully combined - it won’t be completely smooth. Transfer to a bowl or container and refrigerate.
- cauliflower rice:
- Heat a large skillet over medium heat and add the oil. Once hot, add the cauliflower rice and stir to coat. Season with salt and pepper and sauté, stirring, until softened. Stir in the fresh herbs, remove from heat, and keep warm while you prepare the meat.
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