Cauliflower, Mushroom & Courgette Minced-Beef Skillet (Keto)

Instructions

1. 1

   Prep: Rice the cauliflower (food processor or box grater). Slice mushrooms, dice courgette, chop tomatoes if using fresh.

2. 2

   Brown beef: Heat 1 tbsp oil in a large skillet over medium-high. Add minced beef, season with salt and pepper, and cook until browned, breaking it up. Remove excess fat if very greasy and transfer beef to a bowl.

3. 3

   Sauté aromatics: In same skillet, add remaining oil. Sauté onion (if using) 3–4 min until soft. Add garlic and cook 30 sec until fragrant.

4. 4

   Cook vegetables: Add mushrooms and courgette; cook 4–5 min until softened and mushrooms release liquid. Stir in tomato paste, smoked paprika, oregano, thyme, and red pepper flakes; cook 1 min.

5. 5

   Add tomatoes and cauliflower: Stir in chopped tomatoes and riced cauliflower. Return beef to skillet, mix well, cover, and cook 6–8 min until cauliflower is tender but not mushy. Stir occasionally.

6. 6

   Finish & season: Uncover, adjust seasoning with salt and pepper, and cook another 1–2 min to evaporate excess moisture. Stir in fresh herbs.

7. 7

   Serve: Divide among plates and top with Parmesan or feta if desired.

8. 8

   Earthy umami from beef and mushrooms, bright freshness from courgette and tomatoes, and warm smokiness from paprika. Herbs add brightness.

9. 9

   Net carbs are kept low by using cauliflower as the base; mushrooms and courgette are keto staples. Use tomatoes and onion sparingly to control carbs. Serving size and optional cheese keep this meal keto-appropriate.