Keto ground beef bowl with cauliflower rice
June 11, 2026 · 1 min read
Ground beef over cauliflower rice is the budget keto meal that holds up through the week — it reheats well, makes enough for leftovers, and takes under 20 minutes from start to plate.
2 servingsPrep 5 minCook 15 min~7 g net carbs / serving
Ingredients
- 400g (14oz) ground beef (80/20)
- 1 small head cauliflower, or 2 cups frozen cauliflower rice
- 2 tablespoons olive oil or butter, divided
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper
- Optional: sour cream, shredded cheese, sliced avocado to serve
Steps
- If using fresh cauliflower, pulse in a food processor until rice-sized pieces form, or grate on a box grater. If frozen, thaw and pat dry.
- Heat 1 tablespoon of oil in a wide skillet over medium-high heat. Add the cauliflower rice, season with salt, and cook for 5–7 minutes, stirring occasionally, until lightly golden and any moisture has cooked off. Set aside.
- In the same pan, heat the remaining oil over medium-high heat. Add the ground beef and break it up. Cook 5–6 minutes until browned through.
- Add the garlic, cumin, and paprika. Stir and cook for 1 more minute.
- Serve the beef over the cauliflower rice. Add sour cream, cheese, or avocado if using.
Per serving (approx): 7 g net carbs · 42 g protein · 38 g fat · ~538 cal
Notes and swaps
The spice mix leans Mexican-adjacent; swap in Italian seasoning and tomato paste for a different direction, or use just salt and pepper and add hot sauce at the table. Frozen cauliflower rice works just as well as fresh and saves five minutes of prep.
The avocado adds roughly 4g net carbs per half avocado — worth noting if you're close to your daily ceiling. Tell Copper Keto Companion "beef bowl with cauliflower rice, sour cream, and half an avocado" and it adjusts the total accordingly.