Ingredients:

  • 1.5 lb 80/20 ground chuck beef
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 lb riced cauliflower
  • 1/4 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 2 cups sharp cheddar cheese, freshly grated
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Add the ground beef, spreading it into a single large patty. Sear undisturbed for 3–4 minutes until a dark mahogany crust forms.
  2. Flip the beef and break into small crumbles using a sturdy spatula. Add the diced yellow onions and cook until translucent, allowing the beef to finish browning.
  3. Push the beef mixture to the edges of the skillet. Add the cauliflower rice to the center. Sauté for 5 minutes without adding liquid to evaporate moisture and develop a nutty aroma.
  4. Stir in the minced garlic, smoked paprika, onion powder, salt, and black pepper. Cook for 1 minute until fragrant.
  5. Pour in the heavy cream and Worcestershire sauce. Stir to combine, allowing the liquid to emulsify with the residual beef fat.
  6. Reduce heat to low. Sprinkle the freshly grated sharp cheddar over the mixture. Stir gently until the cheese is completely melted and forms a silky sauce. Garnish with fresh parsley before serving.