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 2 tablespoons 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
What You Need To Make This Recipe
To make this recipe, you will need:
- 2 tablespoons extra virgin olive oil (divided)
- 4 cups cauliflower florets (from 1 large head of cauliflower)
- 1 teaspoon salt (divided)
- 1/2 teaspoon pepper (divided)
- 1/4 cup water
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 1 1/2 pounds ground beef (I use the leanest that I can find)
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 1/4 cup heavy cream
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, finely chopped
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Chop the cauliflower into bite-size florets, dice the shallot, mince the garlic, and roughly chop the parsley. Shred the mozzarella cheese, if necessary.
Chef’s Tip: it is always recommended to shred the cheese yourself, if possible. Pre-shredded bagged cheese contains a starch that doesn’t melt quite as nicely.
Preheat your 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 2-3 minutes, or 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 3-5 minutes depending on the size of the florets.
Remove the cauliflower with a slotted spoon and set aside. Drain any excess water from the pan and return it to the stovetop.
Lower the heat to medium and add the remaining olive oil to the skillet. Add the shallot and garlic and cook for 2-3 minutes, then add the ground beef.
Season with the remaining salt and pepper, as well as the Italian seasoning.
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.
Transfer the skillet to the oven. Cook until the cheese is just melted – about 5 minutes.
Chef’s Tip: you can add more or less mozzarella cheese, just be aware that any changes to the recipe will alter the nutritional values provided in the recipe card below.
Present!
Top with the parsley and serve hot.
Tips & Techniques
- It is always recommended to shred the cheese yourself, if possible. Pre-shredded bagged cheese contains a starch that doesn’t melt quite as nicely and may have a grainier texture to it.
- You can add more or less mozzarella cheese. Please be aware that any changes to the recipe will alter the nutritional values provided in the recipe card below.
- 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
Love this Skillet Italian Ground Beef and Cauliflower Recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Italian Ground Beef and Cauliflower Skillet
Ingredients
- 2 tablespoons extra virgin olive oil * divided
- 4 cups cauliflower florets * from one large head of cauliflower
- 1 teaspoon salt * divided
- 1/2 teaspoon pepper * divided
- 1/4 cup water
- 1 shallot * finely diced
- 3 cloves garlic * minced
- 1 pound ground beef * I use lean
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 1/4 cup heavy cream
- 1 1/2 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 2-3 minutes, or 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 3-5 minutes. Remove with a slotted and set aside. Drain any water from the pan and return it to the stovetop.
- Lower the heat to medium and add the remaining olive oil to the skillet. Add the shallot and garlic and cook for 2-3 minutes, or until it starts to soften.
- Nest, add the ground beef. Season with the remaining salt and pepper, as well as the Italian seasoning. 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. Transfer the skillet to the oven and cook until the cheese is just melted - about 5 minutes.
- Top with the parsley and serve hot.
Notes
Tips & Techniques
- It is always recommended to shred the cheese yourself, if possible. Pre-shredded bagged cheese contains a starch that doesn't melt quite as nicely and may have a grainier texture to it.
- You can add more or less mozzarella cheese. Please be aware that any changes to the recipe will alter the nutritional values provided in the recipe card below.
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on April 8, 2019. It was updated with new images and an improved recipe in September 2020.
AngelaB says
Delicious! I made it pretty much as is, only using basil instead of parsley because it was what I had on hand. It turned out great, and I will definitely be making this again. Thanks so much!
Cassandra D says
I would love to make this recipe and take it to work and share the recipe with my co-workers, as well.
Lindsey Garrison says
Great idea! This looks good.
Leela says
What a fantastic recipe. I love comfort food.
elizabeth miller says
I love how putting these two main ingredients together makes like a casserole dish. I love the twist as I never would have thought of putting the ground meat with the cauliflower together.
Lorraine Higgins says
Sorry, but this was a miss for my husband and me. I gave it three stars for ease. We used frozen cauliflower and it was fine. Our chief complaint is that this is too bland. When we reheat the leftovers we plan to add some oregano and basil, and a dusting of parm, more garlic. Also, it could use some beef stock to up the beefiness, and use some strained tomato for more tomato flavor. I realize this was meant to be family-friendly, but even kids would enjoy a few herbs, IMHO.
Lauren Vavala says
Hi Lorraine! I appreciate the feedback. This recipe has actually been really popular as it’s written, but personally, I totally agree that it needs more herbs/flavor. I love bigger flavors but I’ve been hesitant to touch it b/c the Pinterest reviews have all been positive. It’s on my list to re-test/re-publish in a couple months regardless. Hope you enjoyed it more after adding to it!
– Lauren
Sheri says
The recipe was great. I roasted the cauliflower in the oven with the olive oil, salt and pepper and then added it to the skillet at the end before putting the pan in the oven to melt the cheese.
Lauren Vavala says
Thanks Sheri – so glad to hear that you enjoyed the recipe!!
– Lauren
Sharon says
I love the sound of this recipe but was searching for ground turkey and cauliflower… do you think it would be good?
Lauren Vavala says
Hi Sharon! You could absolutely swap out the beef for turkey – I do that with a lot of recipes. It should be just as good 🙂
Lauren
Kaylee says
Can I use frozen cauliflower?
Lauren says
Hi Kaylee. I always recommend fresh because the quality and moisture content of frozen can vary. It can be used, but might be a bit more runny.
Kaylee says
All I had was frozen and it turned out great! I just had to cook them a bit longer. But they worked! It was delicious!
I like to use fresh cauliflower, but I use so much on the keto diet it makes more sense to buy it frozen.
Lauren says
Glad to hear it worked out – I totally understand about using too much cauliflower. My fiance’s coworker told him that I have too many cauliflower recipes haha!
Aja Toler says
Omg i can not wait2 try this
Janet says
I just made this go dinner, but the recipe says brown cauliflower a little and set aside. Following the recipe, it doesn’t say to add it to the ground beef before putting it in the oven. Did I miss something???
Lauren says
Oopss…you’re right! You should add it back before baking, but it would still work without but likely the cauliflower will be a little more firm. Sorry about that! Editing now!
Janet says
Thanks!!!
Joyce says
I’m making half the recipe, there being only me to cook for, and because I’m severely allergic to nearly all dairy (can have lactose free, if I can find it), I’m poaching two eggs to put on top of my plate for the added protein and fat. I do what I’ve got to in order to get the right nutrients. I’m not on a keto diet, but I do loosely follow many of the recipes, including this one, so thank you for posting it 🙂
Lauren says
You’re welcome – poached eggs on top sounds like a great idea!
Kasia says
Hello, I know that post was created last year but in case anyone needed . I’m dairy intolerant and can really recommend Elmlea Plant double cream! Also vegan cheese 🙂 I’m not on Keto so not sure if this works on that diet.
Neha says
Holy yum! Love pairing cauliflower and beef together and this one sounds like a perfect recipe to try tomorrow. Thanks for sharing this one.
Jill says
Looks like a tasty recipe that my whole family would try!
Emily says
Yum! I’m doing Keto so I am always looking for good pasta substitutes. This recipe almost sounds like a Keto version of Beeferoni! (One of my pre-Keto favs.) Can’t wait to try it out.
Pam Greer says
I love a good creamy beef and pasta recipe, but I don’t like all the calories and carbs of the pasta! This is perfect, I know the whole family will love it!
Alexandra @ It's Not Complicated Recipes says
So pleased to have come across a keto version of such a delicious dish! Beef and cauliflower work so well together. Yum.