Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 2 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 14 oz cauliflower rice, fresh or frozen (thawed)
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1 tbsp coconut aminos
  • 1 tbsp fresh lime juice
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Heat avocado oil in a 12-inch cast iron skillet or large non-stick pan over medium-high heat until it shimmers.
  2. Add ground beef in a flat layer, season with salt and black pepper, and leave undisturbed for 3-4 minutes until a mahogany-colored crust forms.
  3. Flip the beef and break it into small crumbles, cooking until no pink remains.
  4. Add the diced onion and sauté for 3 minutes until translucent, then stir in the minced garlic for 60 seconds until fragrant.
  5. Push the beef to the edges of the pan and add olive oil to the center.
  6. Add cauliflower rice, smoked paprika, and onion powder to the center of the pan.
  7. Sauté cauliflower on high heat for 7-10 minutes (7 minutes for fresh, 10 minutes for frozen), stirring occasionally, until the edges turn golden brown and moisture has fully evaporated.
  8. Fold the beef and cauliflower together.
  9. Pour in the coconut aminos and lime juice; stir constantly for 2 minutes over medium heat until the liquid glazes the ingredients.
  10. Remove from heat and garnish with sliced green onions.