> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Spiced Ground Beef and Roasted Cauliflower Skillet with Chimichurri - URL: https://thatpaleochick.com/spiced-ground-beef-roasted-cauliflower-skillet-chimichurri/ - Published: 2026-08-03T18:18:36.000Z - Updated: 2026-10-09T16:28:50.000Z - Description: A bold, one-pan paleo dinner with smoky spiced ground beef, golden roasted cauliflower, and a bright herby chimichurri drizzled on top. Fast, filling, and packed with real food flavor. - Author: Krista Wade - Tags: Recipe, Paleo, Dinner, Gluten-Free, Grain-Free, Dairy-Free, Low-Carb, Keto-Friendly, Nut-Free, Egg-Free, Sugar-Free, Anti-Inflammatory, Ground Beef, Cauliflower, Chimichurri, Skillet, One-Pan, Beef, Celiac-Friendly Picture this: it is a Tuesday night, you are tired, the fridge situation is not inspiring, but you have ground beef and a head of cauliflower staring back at you. This skillet is exactly what was born out of that moment for me. Smoky, a little spicy, and then that chimichurri hits the top and it is almost unfair how good it tastes for how little effort went in. This is real food doing exactly what it is supposed to do. Nourish you, satisfy you, and make you actually look forward to eating at home. --- ## Nutritional Benefits ### Grass-Fed Ground Beef - Rich in complete protein, delivering all essential amino acids for muscle repair and satiety. - Grass-fed beef provides a better omega-3 to omega-6 ratio compared to conventional grain-fed beef. - A solid source of heme iron, zinc, and B12, which support energy, immune function, and brain health. ### Roasted Cauliflower - A low-carb cruciferous vegetable that adds bulk and fiber without spiking blood sugar. - Contains sulforaphane and other compounds that support the body's natural detox pathways. - Good source of vitamin C and vitamin K, both important for immune and bone health. ### Fresh Herb Chimichurri - Parsley and cilantro are both loaded with antioxidants and chlorophyll, which support liver health. - Avocado oil provides heart-healthy monounsaturated fats and is stable at cooking temperatures. - Garlic in its raw form retains allicin, a powerful antimicrobial and anti-inflammatory compound. --- ## FAQs ### Can I use a different ground meat? Absolutely. Ground bison or ground turkey both work great here. If you go with turkey, just bump up the spices slightly since turkey is a bit milder in flavor than beef. ### Can I make the chimichurri ahead of time? Yes, and honestly it gets better after sitting for a bit. Make it up to 3 days ahead and store it in a sealed jar in the fridge. Just give it a stir before using since the oil may separate slightly. ### I do not love cilantro. Can I leave it out? You can swap it for more parsley or even fresh oregano. The flavor changes a little but it is still delicious. Cilantro haters, this one is still yours. ### Is this recipe Whole30 compliant? Yes, as written this is fully Whole30 compliant. Just make sure your red wine vinegar does not contain any added sulfites or sweeteners, which most standard grocery store versions are fine on. ### How do I store and reheat leftovers? Store the beef and cauliflower mixture in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave. Keep the chimichurri stored separately and add it fresh when serving. --- If you made this skillet, I want to hear about it. Drop a comment below and tell me how it turned out, or tag me over on Instagram. And if you are always on the hunt for fast, real-food dinners that do not feel like a compromise, make sure you are subscribed so you never miss a new recipe. How did your **Spiced Ground Beef and Roasted Cauliflower Skillet with Chimichurri** turn out? Tag **@ThatPaleoChick** and share it! #paleorecipes #groundbeefrecipes #whole30dinner #castironskillet #chimichurri #grainfree #realfooddinner #paleodinnerideas ## Spiced Ground Beef and Roasted Cauliflower Skillet with Chimichurri A bold, one-pan paleo dinner with smoky spiced ground beef, golden roasted cauliflower, and a bright herby chimichurri drizzled on top. Fast, filling, and packed with real food flavor. - Prep time: 15 min - Cook time: 20 min - Total time: 35 min - Servings: 4 servings ### Ingredients - 1.5 lbs ground beef (80/20 grassfed preferred) - 1 medium head cauliflower, cut into small florets - 1 medium yellow onion, diced - 4 cloves garlic, minced - 1 red bell pepper, diced - 2 tbsp avocado oil, divided - 1 tsp smoked paprika - 1 tsp ground cumin - 1/2 tsp garlic powder - 1/2 tsp onion powder - 1/4 tsp cayenne pepper (adjust to taste) - 1 tsp fine sea salt, divided - 1/2 tsp black pepper - For the chimichurri: - 1 cup fresh flat-leaf parsley, packed - 1/4 cup fresh cilantro, packed - 3 cloves garlic - 1/4 cup avocado oil - 2 tbsp red wine vinegar - 1/4 tsp red pepper flakes - 1/4 tsp sea salt - 2 tbsp water (to thin as needed) ### Instructions 1. Preheat your oven to 425°F. Toss the cauliflower florets with 1 tablespoon of avocado oil and 1/2 teaspoon sea salt. Spread in a single layer on a rimmed baking sheet and roast for 18 to 20 minutes, flipping once halfway through, until the edges are deeply golden and slightly crispy. 2. While the cauliflower roasts, make the chimichurri. Add the parsley, cilantro, garlic, avocado oil, red wine vinegar, red pepper flakes, and sea salt to a food processor or blender. Pulse until finely chopped but still a little chunky. Add water one tablespoon at a time until it reaches a pourable drizzle consistency. Taste and adjust salt or vinegar. Set aside. 3. Heat the remaining 1 tablespoon of avocado oil in a large cast iron or heavy skillet over medium-high heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the red bell pepper and cook another 2 minutes. 4. Add the minced garlic and stir for about 30 seconds until fragrant. 5. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Season with the smoked paprika, cumin, garlic powder, onion powder, cayenne, remaining 1/2 teaspoon salt, and black pepper. Cook, stirring occasionally, for 7 to 9 minutes until browned through and any liquid has mostly evaporated. 6. Pull the roasted cauliflower out of the oven and add it directly to the skillet with the beef. Stir everything together and cook for 1 to 2 more minutes so the flavors meld. 7. Remove from heat and drizzle generously with chimichurri. Serve straight from the skillet with extra chimichurri on the side. ### Nutrition per serving - Calories: 420 - Total Fat: 28g - Carbohydrates: 14g - Protein: 31g - Dietary Fiber: 4g - Sugar: 4g