Cauliflower and Ground Beef Hash (Printable)

Tender cauliflower and savory ground beef skillet with aromatic spices and colorful vegetables, ready in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower (about 2 lbs), cut into small florets
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons chopped fresh parsley (optional, for garnish)

→ Meats

06 - 1 lb lean ground beef

→ Spices & Seasonings

07 - 1 teaspoon paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Oils

12 - 2 tablespoons olive oil

→ Optional Additions

13 - 1/2 cup shredded cheddar cheese (for topping)
14 - 2 green onions, sliced (for garnish)

# How-To Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5–6 minutes). Drain excess fat if needed and transfer beef to a plate.
02 - Add the remaining 1 tablespoon olive oil to the same skillet. Add onion and bell pepper, sauté for 3 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add cauliflower florets to the skillet and season with paprika, oregano, cumin, chili flakes (if using), salt, and pepper. Cook, stirring frequently, for 7–9 minutes until the cauliflower is just tender and lightly golden.
04 - Return the cooked ground beef to the skillet. Stir well to combine all ingredients and cook for another 2–3 minutes, allowing flavors to meld.
05 - Sprinkle shredded cheddar cheese over the hash, cover, and let sit for 2 minutes until melted.
06 - Remove from heat, garnish with fresh parsley and green onions if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
  • The cauliflower gets these incredible crispy edges while staying tender inside
  • Its the perfect vehicle for whatever spices or veggies you have languishing in your crisper drawer
02 -
  • Overcrowding the skillet will steam the cauliflower instead of giving it those crispy edges we want
  • The seasoning needs to hit the vegetables not the beef because thats where the flavor develops
03 -
  • Use a cast iron skillet if you have one for the best browning and easy transfer to the table
  • Let the hash sit undisturbed for a minute or two between stirs to let the cauliflower develop a crust

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