Cauliflower and Ground Beef Hash (Print Version)
Hearty low-carb skillet with cauliflower, seasoned beef, and fresh vegetables ready in 35 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower (about 2 lbs), cut into small florets
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons chopped fresh parsley (optional, for garnish)
→ Meats
06 - 1 lb lean ground beef
→ Spices & Seasonings
07 - 1 teaspoon paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Oils
12 - 2 tablespoons olive oil
→ Optional Additions
13 - 1/2 cup shredded cheddar cheese (for topping)
14 - 2 green onions, sliced (for garnish)
# Step-by-Step Guide:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5–6 minutes). Drain excess fat if needed and transfer beef to a plate.
02 - Add the remaining 1 tablespoon olive oil to the same skillet. Add onion and bell pepper, sauté for 3 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add cauliflower florets to the skillet and season with paprika, oregano, cumin, chili flakes (if using), salt, and pepper. Cook, stirring frequently, for 7–9 minutes until the cauliflower is just tender and lightly golden.
04 - Return the cooked ground beef to the skillet. Stir well to combine all ingredients and cook for another 2–3 minutes, allowing flavors to meld.
05 - Sprinkle shredded cheddar cheese over the hash, cover, and let sit for 2 minutes until melted.
06 - Remove from heat, garnish with fresh parsley and green onions if desired. Serve hot.
# Expert Suggestions:
01 -
- Its the kind of meal that comes together in under 40 minutes but tastes like it took all day
- The cauliflower soaks up all those spices while staying tender-crisp in the best way
- Leftovers somehow taste even better the next morning with a fried egg on top
02 -
- Don't overcrowd the skillet or the cauliflower will steam instead of developing those golden edges
- The size of your cauliflower florets matters, aim for bite-sized pieces for even cooking
03 -
- Cook the beef in two batches if your skillet is small, this prevents steating and ensures better browning
- Season generously at each step, building layers of flavor rather than adding all salt at once