Pescatarian Mediterranean Beef Bowls with Cauliflower Rice
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower, cut into florets
- 2 tbsp olive oil
- ½ tsp salt
For the beef
- 1 lb ground beef (85% lean)
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (14 oz) diced tomatoes, drained
For the roasted vegetables
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 2 tbsp olive oil
- ½ tsp salt
For the lemon-herb drizzle
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- ¼ tsp salt
For serving
- ½ cup pitted kalamata olives, halved
- ½ english cucumber, thinly sliced
- ¼ cup fresh parsley leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Working in batches if needed, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses. Spread the cauliflower rice in an even layer on a large baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp salt. Roast for 18–22 minutes, stirring once halfway through, until the edges are golden and the moisture has evaporated.
- 2
While the cauliflower roasts, toss the diced zucchini and red bell pepper on a second large baking sheet with 2 tbsp olive oil and 1/2 tsp salt. Spread in a single layer and roast alongside the cauliflower for 18–20 minutes, until the edges are lightly charred and the vegetables are tender.
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