Skillet Beef with Cauliflower

· 40 min · Beef · gluten-free, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1 lb Ground beef, 90% lean
• 1 large head, about 1 1/2 lb Cauliflower florets
• 1 medium Yellow onion, diced
• 2 cloves Garlic, minced
• 1/4 cup Beef broth
• 1 1/4 tbsp Tomato paste
• 3/4 tbsp Olive oil
• 3/4 tsp Paprika
• 3/4 tsp Kosher salt
• 1/4 tsp Black pepper
• 1/4 cup Shredded cheddar cheese

Method (tap to check — screen stays awake)

1. Cut cauliflower into small florets about 1 inch wide and dice the onion into 1/4-inch pieces.
2. Heat olive oil in a large skillet over medium-high heat for about 1 minute, until it shimmers, then add the beef and onion.
3. Cook 7-9 minutes, breaking up the beef with a spoon, until no pink remains and the onion looks soft; if the pan gets crowded, cook the beef in two batches.
4. Stir in garlic, tomato paste, paprika, salt, and pepper over medium heat for 1 minute, until fragrant and the paste darkens slightly.
5. Add cauliflower and broth, cover, and cook over medium heat for 10-12 minutes; cauliflower should be fork-tender but not falling apart.
6. Uncover and stir in cheddar over low heat for 1-2 minutes, until melted and creamy.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook