These Crispy Chile Ground Beef and Cauliflower Bowls are full of flavor and a fun way to enjoy dinner! The beef is seasoned and crispy, mixed with tender cauliflower for a tasty combo.
It’s like a party in a bowl! I love how easy it is to customize with your favorite toppings. Plus, who can resist that crunch? Perfect for a cozy night in! 😊
Key Ingredients & Substitutions
Cauliflower: This dish uses cauliflower for a low-carb base. If you’re not a fan or want variety, try using broccoli or even zucchini as a substitute. Both add great texture and flavor!
Ground Beef: Ground beef adds richness, but you can easily swap it with ground turkey, chicken, or a meat substitute like lentils or plant-based ground meat for a healthier or vegetarian option.
Chile Powder: Chile powder brings a nice kick to the dish. Don’t have any? Cumin combined with some cayenne pepper can work as a substitute. Adjust according to how much heat you prefer!
Cheese: While shredded cheddar or Monterey Jack will add creamy goodness, feel free to use a dairy-free cheese if you’re looking for a vegan option. Nutritional yeast can also sprinkle in cheesy flavor without dairy.
How Do I Get My Cauliflower Perfectly Crispy?
Roasting cauliflower to crispy perfection is simple if you follow a few steps. The key is to ensure the florets are well-coated in oil for even browning.
- Start by cutting the cauliflower into small, even-sized florets for consistent cooking.
- Make sure to toss them with enough olive oil, salt, and pepper. This helps the edges crisp up nicely.
- Spread the florets in a single layer on the baking sheet; overcrowding can lead to steaming instead of roasting!
- Don’t rush! Let them roast for 20-25 minutes, flipping halfway to ensure they’re golden on all sides.
These small tips will give you deliciously crispy cauliflower every time!
Crispy Chile Ground Beef and Cauliflower Bowls
Ingredients You’ll Need:
For the Dish:
- 1 medium head of cauliflower, cut into small florets
- 1 lb (450g) ground beef
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-2 teaspoons chile powder (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
For Garnish:
- Fresh cilantro, chopped
- Lime wedges, for serving
- Optional toppings: sliced avocado, sour cream, diced tomatoes, sliced green onions
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30-35 minutes to cook. So, you can have a flavorful dinner on the table in about 45 minutes. Perfect for a weeknight meal!
Step-by-Step Instructions:
1. Roasting the Cauliflower:
Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with 1 tablespoon of olive oil, along with salt and pepper to taste. Spread them out in a single layer on a baking sheet. Roast in the oven for about 20-25 minutes, flipping them halfway through, until they are golden and crispy on the edges.
2. Cooking the Beef:
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook for about 3-4 minutes until it becomes soft and translucent.
3. Adding Garlic and Beef:
Stir in the minced garlic and cook for another 30 seconds until it becomes fragrant. Now, add the ground beef to the skillet, breaking it up with a spatula. Cook it until it’s browned and has crispy bits, which should take about 6-8 minutes.
4. Spicing it Up:
Sprinkle in the chile powder, smoked paprika, cumin, chili flakes (if using), salt, and black pepper. Stir well and cook for an additional 1-2 minutes to allow the spices to toast and enhance their flavor as they blend with the beef.
5. Bringing It All Together:
Once the cauliflower is roasted, carefully add it to the skillet with the beef. Gently toss everything together to combine, ensuring the flavors meld and warm through.
6. Melting the Cheese:
If you’re incorporating cheese, sprinkle the shredded cheddar or Monterey Jack over the mixture. Cover the skillet briefly until the cheese melts and becomes gooey.
7. Serving Up:
Serve the hearty beef and cauliflower mixture in bowls. Garnish with fresh chopped cilantro, squeeze some lime juice, and add any optional toppings like sliced avocado, sour cream, diced tomatoes, or sliced green onions for extra flavor and texture.
Enjoy your deliciously crispy and spiced Chile Ground Beef and Cauliflower Bowls! They make for a comforting and satisfying meal that’s sure to please everyone at the table!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Meat?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even plant-based ground meat for a lighter or vegetarian option. Just adjust the cooking time if using a leaner meat to avoid drying it out.
What if I Don’t Have Chile Powder?
No problem! If you don’t have chile powder on hand, you can use a combination of cumin and a pinch of cayenne pepper to create a similar flavor profile. Adjust to your heat preference!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Ahead of Time?
You can prep and roast the cauliflower ahead of time. Just store it in the fridge, then combine with the cooked beef just before serving. It’s a great way to save time during busy weeknights!
