Cauliflower and Ground Beef Hash (Printable)

Tender cauliflower and seasoned ground beef sautéed with onions, peppers, and aromatic spices for a quick, satisfying meal.

# What You Need:

→ Vegetables

01 - 1 medium head cauliflower (about 2 lbs), cut into small florets
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons chopped fresh parsley (optional, for garnish)
06 - 2 green onions, sliced (for garnish)

→ Meats

07 - 1 lb lean ground beef

→ Spices & Seasonings

08 - 1 teaspoon paprika
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Oils

13 - 2 tablespoons olive oil

→ Optional Additions

14 - 1/2 cup shredded cheddar cheese (for topping)

# How To Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5–6 minutes). Drain excess fat if needed and transfer beef to a plate.
02 - Add the remaining 1 tablespoon olive oil to the same skillet. Add onion and bell pepper, sauté for 3 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add cauliflower florets to the skillet and season with paprika, oregano, cumin, chili flakes (if using), salt, and pepper. Cook, stirring frequently, for 7–9 minutes until the cauliflower is just tender and lightly golden.
04 - Return the cooked ground beef to the skillet. Stir well to combine all ingredients and cook for another 2–3 minutes, allowing flavors to meld.
05 - Sprinkle shredded cheddar cheese over the hash, cover, and let sit for 2 minutes until melted.
06 - Remove from heat, garnish with fresh parsley and green onions if desired. Serve hot.

# Expert Suggestions:

01 -
  • Everything happens in one skillet so cleanup is practically nonexistent
  • The cauliflower gets these golden crispy edges that make you forget youre eating vegetables
  • It reheats beautifully for those days when cooking feels impossible
02 -
  • Do not crowd the pan when cooking the cauliflower or it will steam instead of getting those crispy edges we want
  • Taste and adjust seasoning after combining everything since the cauliflower absorbs salt quite a bit
03 -
  • Cut your cauliflower florets uniformly so everything finishes cooking at the same time
  • Let the hash sit undisturbed for a minute between stirs to get those nice crispy caramelized bits

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