Cauliflower Ground Beef Skillet Hash (Printable version)

Hearty low-carb skillet with tender cauliflower, savory beef, and aromatic spices ready in 35 minutes.

# Ingredient List:

→ 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)

# How to Make It:

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. (Optional) Sprinkle shredded cheddar cheese over the hash, cover, and let sit for 2 minutes until melted. Remove from heat, garnish with fresh parsley and green onions if desired. Serve hot.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet so you spend less time washing dishes and more time eating
  • The cauliflower develops these incredible crispy edges that make you forget you are eating vegetables
  • This recipe doubles perfectly for meal prep and actually tastes better the next day
02 -
  • Crowding the skillet is the enemy of crispy cauliflower so if your pan looks too full, cook in two batches
  • The cauliflower keeps cooking even after you turn off the heat, so pull it when it still has a tiny bit of crunch
03 -
  • Pre cut all your vegetables before you start cooking because the process moves fast once the heat is on
  • Taste and adjust the salt before the final step because the cauliflower absorbs seasoning differently than the beef

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