Chili Crisp Ground Beef and Cauliflower Skillet
Serves 4
Directions
- 1Mix the tomato paste, chili crunch, honey, coconut aminos, vinegar, water, and scallion whites together in a small bowl. Set aside.
- 2Heat a large skillet over medium-high heat with the olive oil. Once hot, add the cauliflower and toss to coat in the oil.
- 3Cook the cauliflower, stirring occasionally, until it begins to brown in spots and looks well roasted. Transfer to a large bowl and set aside.
- 4Add 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.
- 5Add the sauce to the beef and cook for 1-2 minutes until the sauce thickens and evenly coats the beef.
- 6Add the cauliflower to the pan and toss everything together.
- 7Garnish with the scallion greens and serve over rice.
Ingredients
- 1 pound cauliflower florets, cut into bite size pieces
- 1 pound extra lean ground beef
- 1 tbsp olive oil
- 1/4 cup tomato paste
- 2 tbsp chili crisp
- 2 tbsp chinese black vinegar
- 2 tbsp coconut aminos
- 2 tbsp honey
- 1/3 cup water
- 4 whole scallion, thinly sliced (green and white parts separated)
Equipment
small bowllarge skilletspatula
Tips
- You can substitute Chinese black vinegar with balsamic vinegar.
- You can try a low calorie, oil-free chili crunch.
- Add toasted sesame seeds, dried garlic and onion granules, and chile flakes mixed with the other sauce ingredients as an alternative to chili crisp.
- Bulk up the rice with another cup of cauliflower rice per serving to save calories.