Name: Italian Beef and Cauliflower Rice Skillet recipe
Ingredients: 1 tablespoon Olive Oil (or avocado oil); 1 lb (approx. 450g) Ground Beef (85/15 or 90/10 recommended); 1 medium Yellow Onion, chopped (about 1 cup); 1 medium Red Bell Pepper, chopped (about 1 cup); 1 medium Green Bell Pepper, chopped (about 1 cup); 3-4 cloves Garlic, minced (about 1 tablespoon); 1 tablespoon Italian Seasoning (dried blend); 1/2 teaspoon Salt (or to taste); 1/4 teaspoon Black Pepper (or to taste); 1/4 teaspoon Red Pepper Flakes (optional, adjust for heat); 2 tablespoons Tomato Paste; 1/2 cup Beef Broth (low sodium preferred); 1 head Cauliflower, riced (about 4 cups, or use a 12-16 oz bag of frozen riced cauliflower); Optional Garnishes: Freshly chopped Parsley or Basil; Grated Parmesan cheese; Extra Red Pepper Flakes

Ingredients

Scale

1. - - 1 tablespoon Olive Oil (or avocado oil)
  - - 1 lb (approx. 450g) Ground Beef (85/15 or 90/10 recommended)
  - - 1 medium Yellow Onion, chopped (about 1 cup)
  - - 1 medium Red Bell Pepper, chopped (about 1 cup)
  - - 1 medium Green Bell Pepper, chopped (about 1 cup)
  - - 3–4 cloves Garlic, minced (about 1 tablespoon)
  - - 1 tablespoon Italian Seasoning (dried blend)
  - - 1/2 teaspoon Salt (or to taste)
  - - 1/4 teaspoon Black Pepper (or to taste)
  - - 1/4 teaspoon Red Pepper Flakes (optional, adjust for heat)
  - - 2 tablespoons Tomato Paste
  - - 1/2 cup Beef Broth (low sodium preferred)
  - - 1 head Cauliflower, riced (about 4 cups, or use a 12–16 oz bag of frozen riced cauliflower)
  - - Optional Garnishes:
      - Freshly chopped Parsley or Basil
      - Grated Parmesan cheese
      - Extra Red Pepper Flakes

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Instructions

Brown the Beef: Heat the olive oil in a large skillet (at least 12-inch, preferably cast iron or heavy-bottomed) over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Season with about half of the salt and pepper during cooking.
Drain the Fat: Carefully tilt the skillet and spoon out most of the excess rendered fat, leaving about 1 tablespoon in the pan.
Sauté Aromatics and Peppers: Add the chopped onion and bell peppers to the skillet with the beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5-6 minutes.
Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, the remaining salt and pepper, and the optional red pepper flakes. Cook for about 1 minute more, until the garlic is fragrant – be careful not to burn it.
Stir in Tomato Paste: Add the tomato paste to the skillet. Stir well to coat the beef and vegetables, and cook for 1-2 minutes, allowing the paste to deepen in color slightly. This helps develop its flavor.
Deglaze and Simmer: Pour in the beef broth. Scrape the bottom of the skillet with your spoon to loosen any flavorful browned bits (fond). Bring the mixture to a simmer.
Add Cauliflower Rice: Add the riced cauliflower (fresh or frozen – no need to thaw frozen) to the skillet. Stir everything together well to combine.
Cook Cauliflower Rice: Cover the skillet and reduce the heat to medium-low. Cook for 5-8 minutes (if using fresh) or 7-10 minutes (if using frozen), stirring occasionally, until the cauliflower rice is tender-crisp to your liking. If the mixture seems too wet after uncovering, increase the heat slightly and cook, uncovered, for a few more minutes, stirring, until excess moisture evaporates. Avoid overcooking, which leads to mushy cauliflower.
Final Taste and Adjustment: Taste the mixture and adjust seasonings if necessary (more salt, pepper, or Italian seasoning).
Serve: Remove the skillet from the heat. Serve the Italian Beef and Cauliflower Rice Skillet hot, garnished with fresh parsley or basil and grated Parmesan cheese, if desired.

Nutrition

Serving Size: one normal portion
Calories: 350-450