Spicy Thai Basil Ground Elk Lettuce Cups with Cauliflower Rice and Sesame Broccoli

Cut 1 medium cauliflower head into florets, then pulse in a food processor until it resembles rice grains. Work in batches if needed. Set aside.

Cut 1 broccoli crown into small florets and rinse under cold water.

Separate and wash the leaves from 1 head of butter lettuce. Pat dry with paper towels and set aside.

Core and seed 1 medium red bell pepper, then dice into small pieces.

Peel and thinly slice 2 medium shallots.

Peel and mince 4 garlic cloves.

Remove stems from 2 Thai bird's eye chilies and thinly slice (wear gloves if sensitive to heat).

Pick 1 cup of Thai basil leaves from stems, keeping larger leaves whole and roughly chopping any larger ones.

Cut 1 lime into wedges, reserving 1 tablespoon of juice for the sauce.

Slice 1 medium avocado in half, remove pit, and cut into small cubes.

In a small bowl, whisk together 1 tablespoon fish sauce, 2 tablespoons coconut aminos, 1 tablespoon lime juice, and 1 teaspoon sesame oil. Set sauce aside.

Heat a large skillet over medium-high heat. Add 1 tablespoon avocado oil and swirl to coat.

Add the broccoli florets and stir-fry for 3-4 minutes until bright green and slightly tender but still crisp. Season with a pinch of salt.

Drizzle 1 teaspoon sesame oil over the broccoli, sprinkle with 1 tablespoon sesame seeds, toss to coat, and transfer to a plate.

Return skillet to high heat and add 1 tablespoon avocado oil.

Add sliced shallots and stir-fry for 30 seconds until fragrant.

Add minced garlic and sliced chilies, stir-frying for another 30 seconds until aromatic but not burned.

Add 1 pound ground elk, breaking it up with a wooden spoon. Stir-fry for 4-5 minutes until no longer pink and starting to brown.

Add diced red bell pepper and stir-fry for 2 minutes until slightly softened.

Pour the prepared sauce over the meat mixture and toss to coat everything evenly. Cook for another minute.

Turn off the heat and immediately add most of the Thai basil leaves, stirring until just wilted, about 30 seconds.

In another large skillet, heat the remaining 1 tablespoon avocado oil over medium-high heat.

Add the cauliflower rice and stir-fry for 5-6 minutes until tender but not mushy. Season with a pinch of salt.

To serve, arrange butter lettuce leaves on plates. Spoon the cauliflower rice into each serving dish, top with the elk mixture, and garnish with diced avocado, remaining basil leaves, and lime wedges.

Serve the sesame broccoli on the side.