Easy Cauliflower Rice Skillet
I am totally game for easy dinners lately, and one of my go-to-dinners these days are a fried ground beef and cauliflower skillet that whips up in the matter of minutes. The beauty of this recipe is you can find riced cauliflower and grated veggies at the store. You can of course go ahead and rice the cauliflower and chop and grate your own veggies, but the pre-made store brought versions just makes all the difference on days where you can’t stand to wait long for dinner or spend too long in the kitchen.
It’s also a super alternative to fried rice, as you skip the time you’d normally use to cook the rice. All the ingredients are cooked right in the skillet on your stove top. It’s also helpful for me that it’s so close in taste to ordinary fried rice, because even if I am doing a mostly grain-free diet, I know Chris misses rice from time to time. And this is a great compromise on days when we want to just prepare one dinner. Ok, we usually eat the same, but sometimes I cook rice for him and something else for me.
Anyway, for days that requires both an easy to prep dinner and also calls for a kind of comfort food (I could do comfort foods whenever, basically, but you know), this skillet is the deal. I use ground beef in mine, but you can omit this altogether or replace with a vegan minced meat option to create a vegan friendly version.
- 400 g ground beef
- 200 g riced cauliflower
- 100 g grated/chopped veggies (ex. cabbage, carrots, leeks)
- 2 eggs
- 1-2 tsp powdered turmeric (I usually eyeball it and add enough to give the dish a nice yellow color)
- Gluten-free soy sause and Himalayan salt to taste
Cook the ground beef in your skillet using your cooking oil of choice. I usually go for extra virgin organic olive oil. When the ground beef is cooked, add the cauliflower rice and the grated veggies to the skillet and stirr. Add the turmeric, the soy sauce and the salt. When the veggies are beginning to look properly cooked, make a pit in the middle of the skillet and pour the beaten eggs in. Stirr gently in as the eggs fry. When the eggs have reached a scrambled egg-like texture, the skillet is done. Transfer onto plates and serve.
Full disclosure, I usually just add a handful of grated veggies without measuring, The dish works with as much or as little grated veggies as you want. If 100 grams seem little, go right ahead and add some more. You can also vary the kind of veggies you use, and as such make a number of different tasting skillets, depending on the ingredients you choose. You could swap the beef for chicken, for instance, and add some zucchini or bell peppers, if you like. And you could try out different spices for a different flavored dish.
what do you think?