Forktionary

Beef With Cauliflower Crock Pot Recipe

This incredibly flavorful and healthy Beef with Cauliflower Crock Pot recipe is perfect for busy weeknights! Tender beef and tender-crisp cauliflower simmer in a rich and aromatic sauce, creating a low-calorie, low-fat masterpiece. Skip the rice and enjoy it as is, topped with a dollop of sour cream (or Greek yogurt and cilantro for a lighter option) for a satisfying and comforting meal. Adapted from The Healthy Slow Cooker.

Prep Time 20 mins
Cook Time 540 mins
Calories 303.7 kcal
Protein 74g
Rating 3.8 (5 Reviews)
Beef With Cauliflower Crock Pot 108

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef With Cauliflower Crock Pot

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Beef With Cauliflower Crock Pot? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Beef With Cauliflower Crock Pot

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1.5 lbs beef stew meat, in batches, and cook, stirring occasionally, until browned on all sides (about 5-7 minutes per batch).
  2. Transfer browned beef to your slow cooker.
  3. Reduce heat to medium. Add 1 tablespoon olive oil to the skillet if needed. Add 1 medium onion, chopped, and cook until softened (about 5 minutes). Stir in 1 tablespoon grated ginger, 2 cloves garlic, minced, 1 cinnamon stick, 1/2 teaspoon black pepper, 2 bay leaves, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Cook for 1 minute more.
  4. Pour in 1 cup beef broth and 2 tablespoons tomato paste. Bring to a boil.
  5. Season with salt to taste.
  6. Transfer the onion mixture to the slow cooker. Stir well to combine with the beef.
  7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  8. Remove and discard the bay leaves and cinnamon stick.
  9. Stir in 1 red bell pepper, chopped, and 1-2 jalapeños, finely minced (adjust to your spice preference).
  10. Add 1 large head cauliflower, cut into florets.
  11. Cover and cook on high for 20-30 minutes, or until the pepper and cauliflower are tender.
  12. Serve hot, garnished with sour cream or Greek yogurt, toasted slivered almonds (about 1/4 cup), and chopped cilantro (about 2 tablespoons), if desired.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

17g

Fat

18g

Carbs

4g

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Preparation Occasion Main Dish Beef Vegetables Crock Pot Slow Cooker Stove Top Meat Taste Mood Savory Equipment