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One Pan Keto Ground Beef and Cauliflower Rice Bowl - Easy, Flavorful, and Fast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef, 80–90% lean
  • 3 cups riced cauliflower (fresh or frozen)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (optional but adds color and sweetness)
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon onion powder
  • 1/2–3/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup beef broth (or water)
  • 2 tablespoons soy sauce or coconut aminos (for depth and umami)
  • 1 tablespoon apple cider vinegar or lime juice (for brightness)
  • 2 tablespoons chopped fresh parsley or cilantro, for garnish
  • Optional toppings: sliced avocado, shredded cheese, sour cream, green onions, red pepper flakes

Method
 

  1. Preheat and prep. If using frozen cauliflower rice, break up any clumps. Dice the onion and bell pepper, and mince the garlic so everything is ready to go.
  2. Heat the pan. Add oil to a large skillet over medium-high heat. Let it get hot so the beef browns instead of steams.
  3. Brown the beef. Crumble the ground beef into the skillet. Cook 5–7 minutes, stirring occasionally, until well browned. If there’s a lot of fat, spoon off excess, leaving about a tablespoon for flavor.
  4. Sweat the aromatics. Add onion and bell pepper. Cook 3–4 minutes, stirring, until softened. Add garlic and cook 30–60 seconds until fragrant.
  5. Season it up. Stir in tomato paste, smoked paprika, cumin, chili powder, onion powder, salt, and pepper. Cook 1 minute to toast the spices and coat the beef.
  6. Deglaze for flavor. Pour in beef broth and soy sauce (or coconut aminos). Scrape up any browned bits from the pan. This builds a rich base without extra carbs.
  7. Add the cauliflower rice. Fold in the riced cauliflower, breaking up any clumps. Spread it evenly in the skillet so it heats through and absorbs flavor.
  8. Steam and soften. Reduce heat to medium. Cook 4–6 minutes, stirring occasionally, until the cauliflower is tender but not mushy. If the pan dries out, add a splash of broth or water.
  9. Finish with acidity. Stir in apple cider vinegar or lime juice. Taste and adjust salt, pepper, and chili powder as needed. The acidity wakes up the whole dish.
  10. Serve and garnish. Remove from heat. Top with parsley or cilantro. Add optional toppings like avocado, cheese, or sour cream for extra richness.