Ingredients:

  • 1 lb 80/20 ground chuck
  • 12 oz riced cauliflower, fresh or frozen (thawed and squeezed dry)
  • 1/2 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 cup heavy cream
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the pan. Set your 12 inch cast iron skillet over medium high heat and add the avocado oil. Wait until it shimmers.
  2. Sear the beef. Place the ground beef in the center as a flat disc. Press it down slightly and let it sear undisturbed for 3 minutes until a mahogany colored crust forms.
  3. Crumble and aromatics. Flip the beef, break it into small crumbles with your spatula, and toss in the diced onions. Sauté for 3-4 minutes until the onions are translucent and soft.
  4. Clear the center. Push the beef mixture to the outer edges of the pan. Drop the cauliflower rice into the center and cook for 5 minutes until the moisture evaporates and it smells nutty.
  5. Season it up. Stir in the minced garlic, smoked paprika, cumin, onion powder, salt, pepper, and Worcestershire sauce. Cook for 1 minute until the garlic is fragrant.
  6. Simmer with cream. Reduce the heat to low and pour in the heavy cream. Stir constantly for 1 minute until the liquid slightly thickens.
  7. The velvet finish. Remove the skillet from the heat entirely. Fold in the freshly grated sharp cheddar cheese until it is completely melted and velvety.
  8. Garnish and serve. Sprinkle the fresh parsley over the top and serve immediately while the cheese is at its stretchiest.