Cheesy Keto Beef & Cauli Tomato Skillet

Instructions

1. 1

   Prep cauliflower: Pulse florets in a food processor into rice-like pieces (or finely chop). Set aside.

2. 2

   Brown the beef: Heat 1 tbsp oil in a large skillet over medium-high. Add minced beef, season with salt and pepper, and cook until well browned, breaking up lumps. Drain excess fat if very greasy, leaving ~1 tbsp for flavor.

3. 3

   Sauté aromatics: Reduce heat to medium, add remaining oil, then onion (if using) and garlic. Cook 2–3 minutes until translucent and fragrant.

4. 4

   Build the sauce: Add smoked paprika, oregano, basil, and chili flakes; stir 30 seconds. Pour in tomato purée and chopped tomatoes, stir to combine. Simmer 6–8 minutes to meld flavors; taste and adjust seasoning.

5. 5

   Add cauliflower: Stir in cauliflower “rice,” mixing well so it soaks up sauce. Cover and simmer 6–8 minutes until cauliflower is tender but not mushy. If mixture seems too thick, add 2–4 tbsp water or beef broth.

6. 6

   Finish and melt: Sprinkle shredded cheese evenly over the skillet, cover for 2–3 minutes until melted. Stir in Parmesan and fresh herbs.

7. 7

   Serve: Divide into bowls or plates. Garnish with extra parsley/basil and a crack of black pepper.

8. 8

   Savory, tomato-forward with smoky paprika and herb notes; creamy cheese adds richness while cauliflower keeps it light.

9. 9

   Net carbs are primarily from tomato products and cauliflower; using unsweetened purée and canned tomatoes keeps carbs moderate. Cauliflower replaces starchy sides, and the high-fat beef plus cheese supports ketogenic macros.