A Delicious and Healthy Twist on Bison Bulgogi: Bison Bulgogi Over Cauliflower Puree

Bulgogi is a traditional Korean dish made with marinated meat that is grilled or stir-fried. I made this dish with bison meat. It's a delicious and flavorful dish that is loved by many, but it can be high in calories and not always the healthiest option. However, with a few simple modifications, it's possible to enjoy a delicious and healthy twist on Bison Bulgogi that fits into a paleo diet. I know I am Japanese. How come I cut off rice from my diet. Well, it is a fighter’s life.

One of the key modifications to make Bison Bulgogi paleo-friendly is to switch out the traditional rice or noodles that it is typically served over for a healthy alternative. In this version, I served the bison bulgogi over a bed of creamy and flavorful cauliflower puree. Cauliflower is a low-carb and nutrient-dense vegetable that is an excellent alternative to starchy grains.

To make the bison bulgogi, start by marinating the bison in a mixture of soy sauce, raw honey, sesame oil, garlic, ginger, and other flavorful ingredients. Actually, you can get pre made sauce from any Asian stores, but I don’t need any additives and high fluctose corn syrup. The bison is then grilled or stir-fried until it is cooked through and caramelized on the outside.

To make the cauliflower puree, simply steam or boil cauliflower florets until they are soft, then blend them in a food processor or blender with grassfed butter or ghee and seasoning. The result is a creamy and flavorful puree that serves as the perfect base for the bison bulgogi.

The combination of the savory and slightly sweet bison bulgogi with the creamy and comforting cauliflower puree is a perfect match. The dish is healthy and delicious, and it's a great way to enjoy the flavors of Bison Bulgogi in a paleo-friendly way.

So if you're looking for a delicious and healthy twist on Bison Bulgogi, give this version a try. You won't be disappointed!