Beef and Cauliflower 'Pilaf' with Mushrooms and Parsley
Nutritional Information
A savory, low-carb pilaf using riced cauliflower and ground beef with mushrooms and fresh parsley — cooked without added oils, relying on beef fat for browning.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 1/8 lbs ground beef (80/20 or 85/15)
- 1 1/3 lbs cauliflower, riced (about 1 large head processed into rice-sized florets by hand-grating)
- 5 1/4 ozs cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 tablespoons fresh chopped parsley
- 1 teaspoon black pepper
In a large skillet over medium-high heat, brown ground beef, breaking it up; cook until most liquid evaporates and beef begins to brown in its own fat.
Add chopped onion and sliced mushrooms to the beef; cook 4–6 minutes until softened and mushroom liquid has mostly evaporated.
Stir in riced cauliflower and cook 5–7 minutes, stirring occasionally, until cauliflower is tender but not mushy. Season with pepper and fold in chopped parsley.
Serve hot as a meal-prep friendly main; divides well into containers for reheating.
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