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Crispy Chile Ground Beef and Cauliflower Protein Bowls Recipe
Ben Carraoli

Crispy Chile Ground Beef and Cauliflower Protein Bowls Recipe

I absolutely love making this Crispy Chile Ground Beef and Cauliflower Protein Bowl because it’s quick, packed with protein, and bursting with flavor. Every time I cook it, the house fills with the smell of sizzling ground beef and roasted cauliflower.
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb extra lean ground beef – browns nicely and keeps the dish lower in fat
  • 4 cups cauliflower florets – fresh works best for crisp texture avoid frozen
  • 2 tbsp olive oil – helps roast the cauliflower evenly
  • 3 scallions – slice whites for cooking greens for garnish
  • 2 tbsp chili crisp – I like Lao Gan Ma but any chili crisp works
  • 1 tbsp honey – adds sweetness to balance the spice; maple syrup is a great substitute
  • 2 tsp soy sauce – can swap with coconut aminos for soy-free option
  • 1 tsp black vinegar – or balsamic vinegar if unavailable
  • 1 tbsp double or triple concentrated tomato paste – for deep umami flavor

Method
 

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook until they develop a golden-brown color. Remove and set aside while preparing the beef.
  2. Add the ground beef to the same skillet and leave it undisturbed for a few minutes to let it brown. Then stir and break apart until fully cooked, creating a rich, crispy texture.
  3. Mix chili crisp, honey, soy sauce, black vinegar, and tomato paste in a small bowl. Pour over the cooked beef and cauliflower, stirring to coat evenly. Heat for 1-2 minutes to let flavors meld.
  4. Top with scallion greens, sesame seeds, or any preferred garnish. Serve immediately over rice or low-carb alternatives for a complete protein bowl.

Notes

  • I always chop cauliflower into smaller pieces to get faster browning and better texture.
  • Let the ground beef sit in the pan before stirring; it makes a richer, crispier crust.
  • I sometimes add a splash of sesame oil for extra flavor just before serving.
  • Make the sauce ahead of time to speed up the cooking process.