When I first made this Crispy Chile Ground Beef & Cauliflower Protein Bowls Recipe, I knew I had found a new favorite. The combination of savory beef, caramelized cauliflower, and a bold sweet-spicy sauce completely won me over.
It came together quickly, which made the recipe even better in my eyes. I love how satisfying and protein-packed it feels without being heavy. Let me show you how easy it is to make at home.
You can also enjoy similar bold and flavorful dishes like spicy-coconut-curry-ramen-recipe, which brings a rich and comforting twist to your meal rotation.
Ingredients
- 1 pound cauliflower florets – Cut into bite-sized pieces. Fresh cauliflower works best because it browns beautifully and stays crisp. Avoid frozen for better texture.
- 1 pound extra lean ground beef – Keeps the recipe high in protein and lower in fat while still delivering rich flavor.
- 1½ tablespoons olive oil, divided – Helps the cauliflower caramelize and prevents sticking. Use good-quality oil for best taste.
- ¼ cup double or triple concentrated tomato paste – Adds deep umami flavor and thicker texture compared to regular paste.
- 2 tablespoons honey – Balances the spice with natural sweetness. Maple syrup can work as a substitute.
- 2 tablespoons chili crunch (chili crisp) – Brings heat, texture, and bold flavor. Choose your preferred spice level.
- 2 tablespoons soy sauce or coconut aminos – Adds savory depth. Coconut aminos are slightly sweeter and soy-free.
- 2 tablespoons black vinegar or rice vinegar – Provides tangy balance to the sauce. Rice vinegar is a mild alternative.
- ⅓ cup water – Thins the sauce so it coats the beef and cauliflower evenly.
- 4 scallions, thinly sliced (whites and greens separated) – Whites go into the sauce; greens are used for garnish and freshness.
Note: This recipe makes about 4 servings. If you enjoy rich and saucy meals, you may also like steak-with-shrimp-and-lobster-sauce-recipe, which offers another delicious way to experience bold flavors.
Variations
- Dairy-Free Option: This recipe is naturally dairy-free as written.
- Lower Carb: Serve over cauliflower rice instead of traditional rice.
- Lower Sodium: Use reduced-sodium soy sauce or coconut aminos.
- Extra Spicy: Add crushed red pepper flakes or extra chili crisp.
- Vegetarian Version: Substitute plant-based ground meat for the beef.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
Equipment You Need
- Large skillet – Used for cooking cauliflower and browning beef.
- Mixing bowl – To whisk the sauce ingredients together.
- Knife and cutting board – For prepping cauliflower and scallions.
- Spatula or wooden spoon – Helps break up and cook the ground beef evenly.
How to Make Crispy Chile Ground Beef and Cauliflower Protein Bowls
Step 1: Prepare the Sauce
In a small bowl, whisk together tomato paste, chili crunch, honey, soy sauce, vinegar, water, and the white parts of the scallions. Mix until smooth and set aside. This sauce creates the sweet, spicy flavor that defines the dish.
Step 2: Cook the Cauliflower
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower and let it cook until browned in spots, stirring occasionally. Once caramelized, remove it from the pan and set aside.
Step 3: Brown the Ground Beef
Add the remaining olive oil to the skillet. Place the ground beef in the pan and allow it to sear without stirring immediately. Once a crust forms, break it apart and cook until fully browned. This step builds rich flavor.
Step 4: Add the Sauce
Pour the prepared sauce into the skillet with the beef. Stir and cook for 1–2 minutes until the mixture thickens and coats the meat evenly. The sauce should become glossy and flavorful.
Step 5: Combine and Serve
Return the cooked cauliflower to the skillet and toss everything together. Top with the green parts of the scallions and serve warm. Enjoy over rice or your preferred base.
Additional Tips for Making This Recipe Better
- I like to let the cauliflower get slightly crispy for deeper flavor.
- I sometimes add a squeeze of fresh lime for brightness.
- Allowing the beef to brown without moving it too soon improves taste.
- Adding sesame seeds gives a nice crunch and visual appeal.
- I find the dish tastes even better the next day after the flavors meld.
How to Serve Crispy Chile Ground Beef and Cauliflower Protein Bowls
Serve these bowls warm over steamed white rice, brown rice, or cauliflower rice. For a colorful presentation, arrange the beef and cauliflower neatly in a bowl and drizzle extra sauce on top. Garnish with scallion greens, sesame seeds, or fresh herbs. A wedge of lime on the side adds freshness and makes the dish look vibrant and inviting.
Nutritional Information
Per serving (approximate):
- Calories: 310
- Protein: 26g
- Carbohydrates: 20g
- Fat: 14g
Make Ahead and Storage
Refrigerating
Store leftovers in an airtight container in the refrigerator for 2–3 days. The flavors develop further, making it great for meal prep.
Freezing
Freeze in sealed containers for up to 2–3 months. Portioning into individual servings makes reheating easier.
Reheating
Reheat in the microwave or on the stovetop until warmed through. If frozen, thaw overnight in the refrigerator before reheating for best texture.
Why You’ll Love This Recipe
Here’s why this recipe is a keeper in my kitchen:
- Quick and Easy: Ready in about 25 minutes, perfect for busy evenings.
- High in Protein: Keeps you full and satisfied for hours.
- Meal-Prep Friendly: Stores and reheats beautifully.
- Bold Flavor: Sweet, spicy, and savory in every bite.
- Flexible Ingredients: Easy to adapt to different dietary needs.
Crispy Chile Ground Beef & Cauliflower Protein Bowls Recipe
Ingredients
Method
- In a small bowl, whisk together tomato paste, chili crunch, honey, soy sauce, vinegar, water, and the white parts of the scallions. Mix until smooth and set aside. This sauce creates the sweet, spicy flavor that defines the dish.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower and let it cook until browned in spots, stirring occasionally. Once caramelized, remove it from the pan and set aside.
- Add the remaining olive oil to the skillet. Place the ground beef in the pan and allow it to sear without stirring immediately. Once a crust forms, break it apart and cook until fully browned. This step builds rich flavor.
- Pour the prepared sauce into the skillet with the beef. Stir and cook for 1–2 minutes until the mixture thickens and coats the meat evenly. The sauce should become glossy and flavorful.
- Return the cooked cauliflower to the skillet and toss everything together. Top with the green parts of the scallions and serve warm. Enjoy over rice or your preferred base.
Notes
- I like to let the cauliflower get slightly crispy for deeper flavor.
- I sometimes add a squeeze of fresh lime for brightness.
- Allowing the beef to brown without moving it too soon improves taste.
- Adding sesame seeds gives a nice crunch and visual appeal.
- I find the dish tastes even better the next day after the flavors meld.
