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
Servings: 4 servings
- 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
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.
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.
** Nutritional information is an estimate and may vary.
- Can you substitute half-and-half or milk for the heavy cream. Yes, just be away that it may alter the nutritional information provided.
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