Cauliflower Ground Beef Hash (Printable)

Hearty low-carb skillet with tender cauliflower, seasoned ground beef, and colorful vegetables for quick weeknight meals.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower (approximately 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.
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 Advice:

01 -
  • It comes together in under 35 minutes but tastes like something that simmered all afternoon
  • The cauliflower texture becomes surprisingly satisfying, almost crispy in spots
  • It reheats beautifully for lunch the next day, maybe even better than fresh
02 -
  • Do not crowd the skillet when cooking the cauliflower or it will steam instead of getting those golden edges
  • Drain the beef well before returning it to the pan, or the final dish will feel greasy
03 -
  • Cut your cauliflower florets uniformly so they all finish cooking at the same time
  • Let the skillet get hot before adding the cauliflower to get the best browning

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