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 aware 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 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.
