Ingredients:

  • 1 lb lean ground beef
  • 14 oz riced cauliflower
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup beef broth
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat olive oil in the skillet over medium-high heat until it shimmers.
  2. Add the ground beef and diced onion. Cook, breaking the meat apart with your spatula, until the beef is browned and the onions are translucent (about 6–8 minutes).
  3. Stir in the minced garlic and smoked paprika; cook for 60 seconds until the aroma is pungent.
  4. Push the beef to the edges of the pan and add the cauliflower rice to the center.
  5. Sauté the cauliflower for 5–7 minutes without stirring too often, allowing it to develop a golden-brown, toasted color.
  6. Pour in the beef broth and Worcestershire sauce. Stir everything together and simmer for 3–4 minutes until the liquid has reduced to a velvety glaze.
  7. Remove the pan from heat.
  8. Stir in the grated Parmesan cheese until melted and cohesive.
  9. Fold in the fresh parsley and drizzle with lemon juice.