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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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.
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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