Letting the pot sit on the still warm (but turned off) burner ensures all the water evaporates before mashing the cauliflower, resulting in a creamier mash. Use a potato masher or fork for a smooth consistency.
Ingredients
1 whole Shallot
0.25 oz Chives
9 oz Cauliflower Rice
4 oz Carrots
10 oz Ground Beef
0.5 tsp Rosemary, Basil, and Sage Blend
2.5 oz Peas
1 whole Umami Stock Concentrate
1 oz Sour Cream
2 oz White Cheddar Cheese
1 tbsp Butter
0 Salt
0 Pepper
0 Cooking Oil
0 Water
Tools
medium pot with lid
medium sauté pan
measuring spoons
strainer
potato masher
thermometer
Click anywhere to see instructions→
Green Chef
Beef Skillet with Cheesy Cauliflower Topping
carrots, peas, shallot, chives
⏱️ 25 min🍽️ 2 servings
Cooking Tips
Letting the pot sit on the still warm (but turned off) burner ensures all the water evaporates before mashing the cauliflower, resulting in a creamier mash. Use a potato masher or fork for a smooth consistency.
Ingredients
1 whole Shallot
0.25 oz Chives
9 oz Cauliflower Rice
4 oz Carrots
10 oz Ground Beef
0.5 tsp Rosemary, Basil, and Sage Blend
2.5 oz Peas
1 whole Umami Stock Concentrate
1 oz Sour Cream
2 oz White Cheddar Cheese
1 tbsp Butter
0 Salt
0 Pepper
0 Cooking Oil
0 Water
Tools
medium pot with lid medium sauté pan measuring spoons strainer potato masher thermometer
Mise en Place
1
Prepare produce
Wash and dry all fresh produce. Cut ends off shallot (1 whole for 2 servings | 2 whole for 4 servings), discard peel, halve lengthwise, and small dice into ¼-inch pieces. Mince chives (¼ oz for 2 servings | ½ oz for 4 servings). Peel and dice carrots (4 oz for 2 servings | 8 oz for 4 servings) into small pieces.
2
Measure other ingredients
Portion out cauliflower "rice" (9 oz for 2 servings | 18 oz for 4 servings), ground beef (10 oz for 2 servings | 20 oz for 4 servings), peas (2½ oz for 2 servings | 5 oz for 4 servings), rosemary, basil & sage blend (½ tsp for 2 servings | 1 tsp for 4 servings), umami stock concentrates (2 for 2 servings | 4 for 4 servings), sour cream (1 oz for 2 servings | 2 oz for 4 servings), and white cheddar cheese (2 oz for 2 servings | 4 oz for 4 servings).
3
Gather cookware and tools
Set out a medium pot with lid, medium (or large) sauté pan, strainer, potato masher (or fork), measuring spoons, and a thermometer if desired. Have cooking oil, butter (1 tbsp for 2 servings | 2 tbsp for 4 servings), salt, and pepper ready.
Cooking Steps
1
Prep Ingredients
Bring a medium pot of lightly salted water to a boil. Cut ends off shallot and discard peel. Halve lengthwise. Lay flat and small dice into pieces, about ¼ inch each. Mince chives.
2
Start Cauliflower Mash
Once water is boiling, add cauliflower "rice" to pot. Cook 4-5 minutes, or until very tender. Turn off heat. Strain cauliflower; shake off excess water and return to pot. Return pot to stovetop burner used to cook cauliflower. Let sit for 5 minutes on warm burner until water evaporates from cauliflower.
3
Cook Veggies
Heat a drizzle of cooking oil in a medium sauté pan over medium-high heat. Add shallot and carrots to hot pan. Season with salt and a pinch of pepper. Cook 3-4 minutes, or until carrots are fork-tender, stirring occasionally.
4
Cook Beef
Add ground beef and a small drizzle of cooking oil to pan with veggies. Season with rosemary, basil & sage blend, salt, and pepper. Cook 5-6 minutes, or until cooked through, breaking up beef into pieces. Add peas, umami stock concentrates, and about 2 tablespoons water (or 4 tablespoons for 4 servings). Stir to combine. Remove from heat. Season with salt and pepper to taste.
5
Finish Cauliflower Mash
To pot with cauliflower, add sour cream, white cheddar cheese, and 1 tablespoon butter (or 2 tablespoons for 4 servings). Season with salt and pepper to taste. Mash with a potato masher (or fork) until smooth.
6
Finish Skillet
Spread cauliflower mash over beef and veggies in an even layer. Garnish with chives.