Chestnut Free Ground Beef & Cauliflower Breakfast Scramble
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Learn more →Ingredients
4 servings
- 1 lb ground beef (85/15)
- ½ small head cauliflower, riced (about 2 cups)
- 1 red bell pepper, finely diced
- 2 cups fresh baby spinach
- 4 large eggs
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ground black pepper
- ¾ tsp salt, plus more to taste
For serving
- 1–2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Rice the cauliflower: cut the half head into florets and pulse in a food processor until broken into rice-sized pieces, or grate on the large holes of a box grater. Set aside.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef, breaking it apart with a spatula, and cook until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked beef to a plate, leaving any rendered fat in the pan.
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