Ingredients:

  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 cups cauliflower rice
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp butter

Instructions:

  1. Heat the olive oil over medium high heat in a 12 inch cast iron skillet. Add the ground beef and cook, breaking it apart with a spatula, until deep mahogany brown and fully cooked.
  2. Remove the beef using a slotted spoon. Note: Leave about 1 tablespoon of rendered fat in the pan for the vegetables.
  3. Sauté the diced onion in the beef fat for 3–4 minutes until translucent and fragrant.
  4. Stir in the minced garlic and cook for 60 seconds. Note: Don't let the garlic brown too much or it turns bitter.
  5. Add the cauliflower rice to the skillet. Increase heat slightly and stir fry for 5–7 minutes until the cauliflower softens and browns at the edges.
  6. Stir in the salt, pepper, and smoked paprika until evenly coated.
  7. Return the cooked ground beef to the skillet. Pour in the heavy cream and add the butter, stirring until the sauce is creamy and combined.
  8. Sprinkle the shredded sharp cheddar cheese over the top.
  9. Cover the pan for 2-3 minutes until the cheese is melted and bubbly.
  10. Garnish with fresh chopped parsley and serve.