YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Ground Beef Skillet with Roasted Baby Potatoes and Cauliflower Pasta
Enjoy a hearty and flavorful skillet featuring lean ground beef seasoned with fresh herbs, paired with crispy roasted baby potatoes and tender cauliflower pasta. This dish delivers a comforting, savory blend of textures and aromas, perfect for a satisfying lunch or dinner while keeping your macros in balance.
INGREDIENTS
6 oz Lean Ground Beef (90% lean)
150 g Baby Potatoes
160 g Cauliflower (for pasta)
2 tsp Olive Oil
1 tbsp Fresh Mixed Herbs (rosemary, thyme, parsley)
1 clove Garlic
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Wash the baby potatoes and cut them in halves if they are larger. Toss the potatoes with 1 tsp olive oil, a pinch of salt, pepper, and a sprinkle of mixed herbs.
Spread the potatoes on a baking sheet in a single layer and roast them in the oven for 20-25 minutes or until they are golden and crispy, turning halfway through.
While the potatoes roast, heat a skillet over medium heat. Add the remaining 1 tsp olive oil and sauté the minced garlic for about 30 seconds until fragrant.
Add the lean ground beef to the skillet. Cook, breaking it apart with a spatula, until the beef is browned and cooked through. Season with salt, pepper, and the remaining mixed herbs.
Meanwhile, process the cauliflower in a food processor until its texture resembles small pasta pieces. You can leave a bit of crunch for texture or pulse until smoother according to your preference.
Once the beef is cooked and the potatoes are roasted, stir the cauliflower 'pasta' into the skillet with the ground beef just to warm through for about 2 minutes. Alternatively, lightly steam the cauliflower pasta for a softer texture before adding.
Plate the herb-seasoned ground beef and roasted baby potatoes, then top with the warm cauliflower pasta. Adjust seasoning with additional salt and pepper if needed, and serve immediately.