Ingredients
Scale
- 1 head of cauliflower, riced (about 4 cups)
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced bell pepper, sautéing until they are soft and translucent, about 5 minutes.
- Step 2: Add the minced garlic to the skillet and cook for an additional minute until fragrant.
- Step 3: Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned and no longer pink, breaking it apart with a spatula as it cooks.
- Step 4: Stir in the riced cauliflower, paprika, salt, and pepper. Cook for about 8-10 minutes, stirring occasionally, until the cauliflower is tender and has absorbed some of the flavors.
- Step 5: Taste and adjust seasoning if necessary. Serve hot as a low-carb meal option!
Notes
- To store leftovers, keep the cauliflower and ground beef hash in an airtight container in the refrigerator, where it will stay fresh for up to 4 days.
- When reheating, warm it gently in a skillet over medium heat, adding a splash of water or broth to help revive moisture and prevent drying out.
- For a delightful serving suggestion, pair the hash with a dollop of sour cream or avocado slices for added creaminess and flavor.
- For an extra flavor boost, try using different spices or herbs like cumin or parsley to elevate the taste profile of your dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 3g