Lunch · Spanish · 15 min
Spanish-Style Ground Beef and Cauliflower Sofrito with Pearl Barley
- Calories
- 694
- Protein
- 32g
- Carbs
- 82g
- Fat
- 25g
Ingredients
- 78.3 g pearl barley
- 2.5 cup water
- 98.4 g 85% lean ground beef
- 70 g cauliflower
- 20 g poblano pepper
- 15 g yellow onion
- 234.8 g tomato passata
- 0.6444 tbsp olive oil
- 3.9 g ground cumin
- 1 tsp sherry vinegar
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 01Rinse pearl barley under cold water. Place in a pot with 2.5 cups of water, bring to a boil, cover, and reduce heat to simmer for 25-30 minutes until tender. Drain any remaining excess liquid.
- 02Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it into small crumbles. Cook for 6-8 minutes until deeply browned, no pink remains, and internal temperature reaches 160°F (71°C). Drain excess rendered fat if desired.
- 03Add riced cauliflower, diced poblano pepper, and diced yellow onion to the beef. Sauté for 5 minutes until vegetables soften and aromatics release fragrance.
- 04Stir in tomato passata, ground cumin, salt, and black pepper. Lower heat to medium-low and simmer for 8 minutes until sauce thickens.
- 05Stir in sherry vinegar and adjust salt to taste.
- 06Spoon warm cooked barley into a dish, top generously with ground beef and cauliflower sofrito, and serve.
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