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.
Servings: 6 servings
Calories: 389kcal
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
- 4 cloves garlic * minced
- 1.5 pounds 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.2 tablespoons extra virgin olive oil
- 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.1 teaspoon salt, 1/2 teaspoon pepper, 4 cups cauliflower florets
- 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.1/4 cup water
- 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 cook for 2-3 minutes. Add the garlic and cook for 30 more seconds.2 tablespoons extra virgin olive oil, 1 shallot, 4 cloves garlic
- Add the ground beef and season with the remaining salt and pepper, as well as the Italian seasoning.1 teaspoon salt, 1/2 teaspoon pepper, 1.5 pounds ground beef, 1 tablespoon Italian seasoning
- Continue to cook, breaking up the beef with a spatula or meat chopper, 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.2 tablespoons tomato paste, 1/4 cup heavy cream, 1 1/2 cups mozzarella
- Add the cauliflower back to the skillet.
- Top with the remaining mozzarella cheese.1 1/2 cups mozzarella
- Transfer the skillet to the oven. Cook until the cheese is just melted - about 5 minutes.
- Top with the parsley and serve hot.1/4 cup loosely packed parsley
Video
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.
- If you don't have an oven-proof skillet, you can transfer the mixture to a baking dish before topping with cheese and placing in the oven.
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
Nutrition
Serving: 1serving | Calories: 389kcal | Carbohydrates: 7g | Protein: 31g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 706mg | Potassium: 697mg | Fiber: 2g | Sugar: 3g | Vitamin A: 642IU | Vitamin C: 38mg | Calcium: 201mg | Iron: 4mg