YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Ground Beef Cauliflower Pasta Bowl with Roasted Baby Potatoes
Savor a hearty bowl combining savory herb-seasoned lean ground beef with a light, cauliflower-based pasta and crunchy roasted baby potatoes. The blend of fragrant rosemary and thyme elevates this dish into a satisfying, nutrient-packed meal perfect for any time of day.
INGREDIENTS
6 oz Lean Ground Beef (90% lean)
1 cup Cauliflower
75 grams Baby Potatoes
1 tsp Olive Oil
2 Garlic Cloves
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Toss the baby potatoes with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes until tender and slightly crispy.
While the potatoes roast, prepare the cauliflower by either steaming lightly or processing into a pasta-like texture. If steaming, cook until just tender, about 5 minutes; if using a food processor, pulse until it resembles small pasta pieces but remains slightly chunky.
In a pan over medium heat, add the remaining olive oil and sauté minced garlic until fragrant, about 30 seconds.
Add the lean ground beef to the pan and season with salt, pepper, chopped rosemary, and thyme. Cook until the beef is browned and crumbled, about 6-8 minutes.
Combine the seasoned ground beef with the cauliflower 'pasta' in the pan, stirring well to mix the flavors. Allow the flavors to meld for about 2 minutes.
Plate the ground beef and cauliflower mixture in a bowl and top with the roasted baby potatoes. Adjust seasoning with extra salt and pepper if needed, and serve warm.