Italian Ground Beef and Cauliflower in a Black Skillet topped with melted mozzarella cheese and fresh parsley on a wood background
Print Recipe
5 from 7 votes

Italian Ground Beef and Cauliflower Skillet

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Dish
Cuisine: Beef, Gluten Free, Low Carb
Servings: 4 servings
Calories: 538kcal
Author: Lauren Vavala

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.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 538kcal | Carbohydrates: 7g | Protein: 29g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 128mg | Sodium: 945mg | Potassium: 692mg | Fiber: 2g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 49.7mg | Calcium: 233mg | Iron: 2.9mg