Italian Beef and Cauliflower Rice Skillet (Keto)

 

INGREDIENTS

• 2 tablespoons butter divided
• 1 bag cauliflower rice 10-16 ounces
• 1 cup bone broth beef or chicken
• 1 small red onion diced
• 2 cloves garlic minced
• 1 pound ground beef
• 1 tablespoon Italian Seasoning
• 2 tablespoons tomato paste sugar-free
• ¼ cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups shredded mozzarella cheese divided
• 2 tablespoons fresh parsley minced

Instructions

 

• Warm 1 tablespoon of butter in an oven-safe skillet over medium heat. Sauté cauliflower rice for 2 minutes, until beginning to brown. Add broth, cover the skillet with a lid, and continue to cook for 5 minutes. Cauliflower is done once it's fork tender. Remove from heat, drain any remaining liquid, and set aside.
• Return the skillet to the stovetop over medium heat. Add the second tablespoon of butter and sauté onion and garlic for 2 minutes or so until soft and fragrant.
• Raise the heat to medium-high and add ground beef. Break it apart with a spatula, as needed. Season with Italian seasoning. Cook until lightly browned, about 5-7 minutes.
• Mix in the tomato paste, cream, ¼ cup of shredded cheese, salt and pepper. Continue stirring until cheese melts and sauce forms.
• Add the cooked cauliflower rice to the skillet. Mix well to combine. Top with the remaining cheese.
• Place the skillet under the oven broiler for 1-3 minutes until cheese melts completely. Garnish with parsley and serve warm.