Comforting Beef Rump & Garlic Cauliflower Rice
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Comforting Beef Rump & Garlic Cauliflower Rice

Comforting Beef Rump & Garlic Cauliflower Rice

with Roasted Veggies & Dill-Parsley Mayonnaise

Our Aussie spice blend has done it again, a flavoursome dinner that will have everyone coming back for more. Coated on beef rump then drizzled in a herby mayo that’s been infused with garlic for extra bite. All on a roast veggie cauliflower rice, it’s going to become another winning dinner.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Unfortunately, this week's turnip was in short supply, so we've replaced it with beetroot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Calorie Smart
Under 30g carbs
Dietitian Approved

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time


Serving amount





2 clove


1 packet

Beef Rump

1 packet

cauliflower rice

½ sachet

Zesty Chilli Salt

1 bag

baby kale

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil


Nutrition Values

Energy (kJ)1848 kJ
Fat26.3 g
of which saturates5.9 g
Carbohydrate13 g
of which sugars8.5 g
Dietary Fibre5.6 g
Protein36.9 g
Sodium810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white beetroot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.


• Meanwhile, finely chop garlic. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, Aussie spice blend and a drizzle of olive oil. Set aside.


• When veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic, until fragrant, 1 minute. • Add cauliflower rice and cook until softened, 2-4 minutes. Season to taste. Transfer to a large bowl and cover to keep warm.


• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!


• When the veggies are done, transfer them to the bowl with cauliflower rice. • Add baby kale, zesty chilli salt (see ingredients) and a drizzle of olive oil. Season to taste and stir to combine.


• Slice beef into strips. • Divide cauliflower rice with roasted veggies between bowls. Top with spiced beef. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!