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Spicy Beef and Cauliflower Skillet – vegetarian recipe
Stav Kogan

Spicy Beef and Cauliflower Skillet

A one-pan, 30-minute meal featuring savory ground beef, tender cauliflower, and a spicy kick, all in a rich, creamy sauce. This low-carb, high-protein skillet is perfect for a quick and flavorful weeknight dinner.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 688
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (30 ml / 1 fl oz) ghee
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 jalapeño peppers, finely chopped
  • 1 lb (450 g) lean ground beef
  • Salt and freshly ground black pepper, to taste
  • 1 head cauliflower (approx. 1 lb / 450 g), riced or cut into small florets
  • 4 large eggsFor the Sauce & Garnish:
  • 4 tablespoons (60 ml / 2 fl oz) mayonnaise, divided
  • ½ cup (120 ml / 4.1 fl oz) water
  • ¼ cup (60 ml / 2 fl oz) toasted sunflower seed oil
  • 1 tablespoon (15 ml / 0.5 fl oz) coconut aminos
  • 1 teaspoon (5 ml / 0.2 fl oz) fish sauce
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
  • 1 tablespoon (15 ml / 0.5 fl oz) apple cider vinegar
  • ½ ripe avocado, diced
  • 1 tablespoon (15 ml / 0.5 fl oz) fresh parsley, chopped
  • To save time, use a bag of pre-riced cauliflower from the grocery store. If using a whole head, pulse the florets in a food processor for a few seconds to achieve a 'rice' consistency quickly.
  • Control the heat by removing the seeds and membranes from the jalapeños before chopping. For a milder version, you can substitute them with one chopped bell pepper.
  • This recipe is perfect for meal prep! Portion the beef and cauliflower mixture into containers. When ready to eat, simply reheat and top with a freshly fried egg, avocado, and the sauce drizzle.

Method
 

  1. Directions1.
  2. Heat a large skillet over medium-high heat and melt the ghee.
  3. Add the chopped onion, minced garlic, and jalapeños.
  4. Sauté for 2-3 minutes until softened and fragrant. 2.
  5. Add the ground beef to the skillet.
  6. Season generously with salt and pepper and cook, breaking it apart with a spoon, until completely browned. 3.
  7. Reduce the heat to medium-low.
  8. Stir in the cauliflower florets or rice and cook for another 2-3 minutes. 4.
  9. In a separate bowl or large cup, whisk together 2 tablespoons (30 ml / 1 fl oz) of the mayonnaise, water, sunflower seed oil, coconut aminos, fish sauce, and ground cumin until smooth. 5.
  10. Pour the sauce mixture into the skillet, stirring to combine everything.
  11. Let it simmer for 3-5 minutes, allowing the sauce to thicken and the cauliflower to become tender. 6.
  12. Once the liquid is mostly absorbed, remove the skillet from the heat and divide the beef and cauliflower mixture evenly among four plates. 7. Wipe the skillet clean or use a separate one to cook the 4 eggs to your preference (sunny-side up, over-easy, or fried). 8.
  13. In a small bowl, mix the remaining 2 tablespoons (30 ml / 1 fl oz) of mayonnaise with the apple cider vinegar to create a drizzle. 9.
  14. Top each plate with a cooked egg.
  15. Drizzle with the mayo-vinegar sauce, and garnish with diced avocado and fresh parsley before serving.

Nutrition

Calories: 688kcalCarbohydrates: 14gProtein: 38gFat: 52g

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