Crispy Chile Ground Beef and Cauliflower Protein Bowls
Protein-packed bowls with crispy roasted cauliflower and bold spiced ground beef. Low-carb and full of flavor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roast, Sauté
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 large head of cauliflower, cut into small florets
- 1 lb (450g) ground beef, preferably 85% lean
- 2 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1–2 tablespoons chile powder, adjust to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional
- Salt and black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Optional toppings: diced avocado, shredded cheese, sour cream, salsa
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet in single layer.
- Roast 20-25 minutes, stirring halfway through, until golden and crispy at edges.
- While cauliflower roasts, heat 1 tbsp olive oil in skillet over medium-high. Sauté onion 3-4 minutes until translucent. Add garlic and cook 30 seconds.
- Add ground beef, breaking apart with spoon. Cook 6-8 minutes until browned completely.
- Stir in chile powder, paprika, cumin, cayenne (if using), salt and pepper. Cook 2 minutes, stirring constantly.
- Remove from heat. Stir in lime juice and cilantro.
- Divide roasted cauliflower among bowls. Top with ground beef.
- Add desired toppings and serve immediately.
Notes
- Use 85% lean beef for best balance of flavor and health.
- Cut cauliflower evenly for uniform cooking.
- Store beef and cauliflower separately for best texture.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg