Step 1

Squeeze excess liquid out of the grated cucumber and add to the bowl of a food processor.

Step 2

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

Step 3

Pulse/process until fully combined - it won’t be completely smooth. Transfer to a bowl or container and refrigerate.

Step 4

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.

Step 5

Heat a large skillet over medium heat and add the oil. Once hot, add the onions and cook, stirring, about a minute to soften. Add in the garlic and cook another 40 seconds or until softened, adjust the heat to prevent burning.

Step 6

Add the beef + lamb or pork (if usinto the skillet and raise the heat to medium high. Break up lumps with a spoon or spatula and sprinkle with the spices plus salt and pepper, stir and cook until browned. Lower the heat and stir in the lemon zest and juice, and parsley. Simmer 30 seconds, then remove from heat.

Step 7

Layer the cauliflower rice with the meat mixture, red onion, tomatoes, and cucumbers, and top with the tzatziki sauce to serve. Enjoy! You can also meal-prep the components of these bowls separately and reheat before serving. Store the tzatziki sauce covered in the refrigerator for up to 5 days.