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Crispy Chile Ground Beef & Cauliflower Protein Bowls Recipe
Ash Tyrrell

Crispy Chile Ground Beef & Cauliflower Protein Bowls Recipe

When I first made these Crispy Chile Ground Beef and Cauliflower Protein Bowls, 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.
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.