Beef And Cauliflower Rice Soup Recipes

ASIAN BEEF AND CAULIFLOWER STEW

Steps:

• In a skillet, heat oil over medium-high. Brown meat on all sides. Add broth; cover and simmer until beef is tender, about 1 hour. Add cauliflower, green pepper, soy sauce, garlic, and ginger root if desired. Cover and simmer until the vegetables are tender, about 5-7 minutes. Combine cornstarch, sugar and water. Stir into meat mixture. Bring to a boil, stirring constantly; cook 2 minutes or until thickened. Stir in green onions. Serve on rice.

CHICKEN AND CAULIFLOWER RICE SOUP

Steps:

• In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
• Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
• Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
• Garnish with basil and cilantro.

EASY KETO KOREAN BEEF WITH CAULI RICE

Steps:

• Heat sesame oil in a large skillet over medium-high heat. Cook and stir ground beef and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Combine soy sauce, coconut sugar, ginger, and black pepper in a bowl; whisk until well combined. Pour over ground beef; simmer until the sauce thickens, about 3 minutes.
• Serve over cauliflower rice. Sprinkle with green onions and sesame seeds.

BEEF WITH CAULIFLOWER (CROCK POT)

Steps:

• In a skillet over medium high heat heat the oil for about 30 seconds and then add the beef, in batches, cook stirring until browned (3-5 minutes). Transfer meat to slow cooker as it is brown.
• Reduce heat to medium, adding additional oil to pan if needed.
• Add onions, cook stirring until softened (3-5 minutes) and then stir in gingerroot, garlic, cinnamon stick, pepper, bay leaves and cumin and coriander, cook stirring for one more minute or so.
• Stir in beef broth and tomato paste and bring to a boil. Season with salt, if desired. Transfer to the slow cooker, stir well.
• Cover and cook on low for 6-8 hours or on High for 3-4 hours. Discard bay leaves and cinnamon stick.
• Stir in red pepper, chili pepper.
• Stir in cooked cauliflower.
• Cover and cook on high for 20-30 minutes or until pepper is tender.
• Serve with yogurt, toasted almonds and cilantro if desired.

CHEESY BEEF AND CAULIFLOWER RICE SKILLET

Steps:

• Brown meat with bell peppers and onions in large nonstick skillet over medium heat; drain. Return beef mixture to skillet.
• Dissolve bouillon cubes in boiling water. Add to beef mixture along with the Worcestershire sauce and dry seasonings; mix well. Add Neufchatel and sour cream; cook 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended, stirring constantly.
• Add cauliflower; cook and stir 7 to 10 min. or until cauliflower is heated through and sauce is slightly thickened. Remove from heat.
• Top with shredded cheese; cover. Let stand 2 min. or until cheese is melted. (Note: Sauce will continue to thicken upon standing.)

BOMBAY BEEF & CAULIFLOWER

Steps:

• Combine first 4 ingredients and pepper to taste in a small bowl; stir well with a whisk and set aside.
• Heat a large oiled non-stick skillet over high heat.
• Add meat and saute 3 minutes or until browned.
• Remove from skillet and set aside.
• Add cauliflower and broth; cover, reduce heat and simmer 3 minutes.
• Return meat to skillet; stir in yogurt mixture.
• Add snow peas and bring to a boil; cook 2 minutes, stirring gently.
• Toss with pasta before serving.
• Garnish with toasted almonds, if desired.
• Good served cold as a luncheon salad.