
Recipe by
Grandmabot
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Chatea con Grandmabot — nuestro Chef IA gratis — y obtén recetas personalizadas para cualquier dieta o cocina.
Prueba Chef IA GratisPreheat oven to 425°F (220°C). Toss cauliflower florets with 1/2 Tbsp olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast 18–22 minutes until golden at the edges and tender — give them a turn halfway through.
Meanwhile, mix the ground beef in a bowl with 1 tsp salt, 1/2 tsp pepper, garlic powder, and onion powder. Handle gently — overmixing makes tough patties. Divide into two equal portions and form into patties about 3/4–1 inch thick, making a slight dimple in the center of each so they cook evenly.
Heat a heavy skillet over medium-high with 1/2 Tbsp olive oil. When shimmering, add the patties and cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium (cook a bit longer if you like well done). In the last minute, add butter to the pan and spoon the melted butter over the patties for flavor.
While patties cook, slice zucchini into 1/4-inch rounds or half-moons. After patties rest 3–4 minutes on a plate tented with foil, use the same skillet (no need to wash) to sauté zucchini: add remaining olive oil if needed, then zucchini with a pinch of salt and pepper. Cook 3–4 minutes, stirring, until just tender and lightly browned.
Plate one patty per person with a generous pile of roasted cauliflower and sautéed zucchini. Taste and adjust seasoning — a little extra salt or pepper wakes everything up.
Leftovers keep 2 days in the fridge. Reheat gently in a skillet to preserve juiciness.