Crispy Chili Ground Beef and Cauliflower Skillet

About This Recipe

Extra lean ground beef and pan roasted cauliflower in a sweet and spicy chili crisp sauce.

Ingredients

• 1 pound Cauliflower Florets (cut into bite size pieces)
• 1 pound Extra Lean Ground Beef
• 1 Tablespoon Olive Oil
• ¼ cup (64g) Tomato Paste
• 2 Tablespoons (42g) Honey
• 2 Tablespoons (30g) Chili Crunch
• 2 Tablespoons (30g) Coconut Aminos (or low sodium soy sauce)
• 2 Tablespoons (30g) Black Vinegar (or balsamic vinegar)
• ⅓ cup Water
• 4 Scallions (thinly sliced (greens and whites separated))

Instructions

1. Mix the tomato paste, chili crunch, honey, coconut aminos, vinegar, water, and scallion whites together in a small bowl. Set aside.
2. Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Once hot, add the cauliflower and toss to coat in the oil. Cook for 5-6 minutes, stirring occasionally, until the cauliflower begins to brown in spots. Transfer to a large bowl and set aside.
3. Add the ground beef to the pan and cook for 2-3 minutes on one side to brown the beef until a crust begins to form. Break the beef apart with a spatula and finish cooking.
4. Add the sauce to the beef and cook for 1-2 minutes until the sauce thickens and evenly coats the beef. Add the cauliflower to the pan and toss everything together.
5. Garnish with the scallion greens and serve over rice (see notes below for more healthy garnish ideas).