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a scoop of italian ground beef casserole and cauliflower being lifted up out of a pan with a wood spatula
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4.78 from 9 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: 6 servings
Calories: 381kcal

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.

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.
  • Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
This recipe has been slightly modified to include shallot and Italian seasoning. This is reflected in this recipe card, as well in the Nutritional Information. The post will be updated soon.
** Nutritional information is an estimate and may vary.
 

Nutrition

Serving: 1serving | Calories: 381kcal | Carbohydrates: 7g | Protein: 21g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 683mg | Potassium: 531mg | Fiber: 2g | Sugar: 3g | Vitamin A: 641IU | Vitamin C: 37mg | Calcium: 198mg | Iron: 3mg