This Italian Ground Beef and Cauliflower Skillet is a family friendly, easy-to-make recipe that’s perfect for busy weeknights. Chunks of cauliflower and ground beef are cooked in a creamy, tomato-based sauce, then topped with plenty of mozzarella cheese and fresh parsley. With only 5 net grams of carbohydrates per serving, this naturally gluten free recipe is perfect for those following a low carb or keto diet.
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I was inspired to create this recipe when I came across a picture for a skillet creamy pasta and beef recipe in a magazine and thought I could easily make a low carb version. I haven’t made too many skillet ground beef recipes since starting on a keto diet. I’ve been all about the chicken skillet dinners!
I actually made this recipe a few different ways before settling on the ingredients and amounts in the recipe card below. I know that eating tomatoes or tomato paste/sauce while following keto is a controversial topic. Personally, I do eat both in small amounts from time to time with no issues.
For those who may be concerned – this entire recipes uses only 1 tablespoon of tomato paste and has only 5 net carbohydrates per serving.
Why This Recipe Works
- This is a one-pan recipe that can be made in around 35 minutes. It’s a great family-friendly recipe that’s perfect for busy weeknights.
- Simple, pantry staple ingredients are used. The result is a flavorful, Italian-inspired meal.
- This recipe is naturally gluten free, low carb and keto friendly. There are only 5 net carbohydrates per serving.
How to Make Keto Italian Ground Beef and Cauliflower Skillet
Prep!
Chop the cauliflower into bite-size florets, mince the garlic, and roughly chop the parsley. Shred the mozzarella cheese.
Tip: it is always recommended to shred the cheese yourself, if possible. Pre-shredded bagged cheese contains a starch that doesn’t melt as nicely and will increase the carbohydrates in the recipe.
Preheat oven to 400°F.
Create!
Heat 1 tablespoon of the olive oil in a large, oven proof skillet over medium-high heat. Add the cauliflower and season with a 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Cook, stirring frequently, for about 2 minutes, until the cauliflower just starts to brown a little. Pour in the water, cover, and cook the cauliflower, stirring occasionally, until it’s just fork-tender – about 3-4 minutes. Remove and set aside.
Lower the heat to medium and add the remaining olive oil to the skillet. Add the garlic and cook for just 30 seconds, then add the ground beef. Season with the remaining salt and pepper.
Continue to cook, breaking up the beef, until it is no longer pink – about 5-7 minutes.
Stir in the tomato paste, heavy cream, and 1/4 cup of the mozzarella cheese.
Add the cauliflower back to the skillet and top with the remaining mozzarella cheese and transfer the skillet to the oven. Cook until the cheese is just melted – about 5 minutes.
Present!
Top with the parsley and serve hot.
Tips & Techniques for the Best Italian Ground Beef and Cauliflower Skillet
- It is always recommended to shred the cheese yourself, if possible. Pre-shredded bagged cheese contains a starch that doesn’t melt as nicely and will increase the carbohydrates in the recipe.
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Can you substitute half-and-half or milk for the heavy cream? Yes, just be away that it may alter the nutritional information provided.
Other Recipes to Try
- Skillet Creamy Lemon Chicken and Cauliflower
- Keto Italian-Style Meatballs
- Italian Turkey and Sweet Potato Skillet
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Italian Ground Beef and Cauliflower Skillet
Ingredients
- 2 tablespoons extra virgin olive oil * divided
- 4 cups cauliflower florets * from one medium head
- 1 teaspoon salt * divided
- 1/2 teaspoon pepper * divided
- 1/4 cup water
- 3 cloves garlic * minced
- 1 pound ground beef * I use 90/10
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1 1/4 cups mozzarella * shredded
- 1/4 cup loosely packed parsley * roughly chopped
Instructions
- Preheat oven to 400°F.
- Heat 1 tablespoon of the olive oil in a large, oven proof skillet over medium-high heat.
- Add the cauliflower and season with a 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Cook, stirring frequently, for about 2 minutes, until the cauliflower just starts to brown a little.
- Pour in the water, cover, and cook the cauliflower, stirring occasionally, until it's just fork-tender - about 3-4 minutes. Remove and set aside.
- Lower the heat to medium and add the remaining olive oil to the skillet.
- Add the garlic and cook for just 30 seconds, then add the ground beef. Season with the remaining salt and pepper.
- Continue to cook, breaking up the beef, until it is no longer pink - about 5-7 minutes.
- Stir in the tomato paste, heavy cream, and 1/4 cup of the mozzarella cheese.
- Add the cauliflower back in and top with the remaining mozzarella cheese and transfer the skillet to the oven. Cook until the cheese is just melted - about 5 minutes.
- Top with the parsley and serve hot.
Notes
Tips & Techniques for the Best Italian Ground Beef and Cauliflower Skillet
- It is always recommended to shred the cheese yourself, if possible. Pre-shredded bagged cheese contains a starch that doesn't melt as nicely and will increase the carbohydrates in the recipe.
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ's
- Can you substitute half-and-half or milk for the heavy cream. Yes, just be away that it may alter the nutritional information provided.
