Italian Ground Beef & Cauliflower Skillet

When the weather is cool and damp, I always reach for comfort food to keep me warm. Savory pies, like fish pie, shepard’s pie (sometimes even cottage pie) and chicken pot-pie are go-to’s for me. But, coming off my lighter-carb-eating January, I wanted to make a savory pie, but a little bit lighter.

So, I cut out the crust and used cauliflower in place of a mashed potato topping and oh boy was this delish! I didn’t miss the crust or potatoes one bit! This was so easy to make in one pan and so healthy, I might need to start adding this into my weekly rotation!

What do you think?! Would you make this? Let me know in the comments below!

Italian Ground Beef & Cauliflower Skillet

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 tablespoons extra virgin olive oil, divided
  • 4 cups cauliflower florets, from one medium head
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 cup water
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 tablespoon tomato paste
  • 1/4 cup whole milk
  • 1 1/4 cups mozzarella, shredded
  • 1/4 cup loosely packed parsley, roughly chopped


  1. Preheat oven to 400°F.
  2. Heat 1 tablespoon of the olive oil in a large, oven proof skillet over medium-high heat. Add the cauliflower and season with a 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook, stirring frequently, for about 2 minutes, until the cauliflower just starts to brown a little. Pour in the water, cover, and cook the cauliflower, stirring occasionally, until it’s just fork-tender – about 3-4 minutes. Remove and set aside.img_3287
  3. Lower the heat to medium and add the remaining olive oil to the skillet. Add the garlic and cook for just 30 seconds, then add the ground beef. Season with the remaining salt and pepper. Continue to cook, breaking up the beef, until it is no longer pink – about 5-7 minutes.img_3289
  4. Stir in the tomato paste, heavy cream, and 1/4 cup of the mozzarella cheese.img_3291
  5. Add the cauliflower back in and top with the remaining mozzarella cheese and transfer the skillet to the oven. Cook until the cheese is just melted – about 5 minutes.img_3292
  6. Top with the parsley and serve hot. Enjoy! img_3293

Slightly adapted from:


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