Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 6 slices thick-cut bacon, chopped
  • 0.5 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 12 oz cauliflower florets, riced or finely chopped
  • 4 cups beef bone broth
  • 8 oz full-fat cream cheese, cubed and softened
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup heavy whipping cream
  • 1 tsp smoked paprika
  • 0.5 tsp ground mustard
  • 1 tbsp sugar-free ketchup
  • 1 tsp yellow mustard
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. In a large Dutch oven over medium-high heat, cook the chopped bacon until the edges are crispy and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add the ground beef to the pot, breaking it into small crumbles. Sauté until deeply browned and a mahogany-colored crust (fond) forms on the bottom of the pot.
  3. Lower the heat to medium. Add the diced onions and cauliflower to the beef fat. Sauté for 5 minutes until the onion is translucent.
  4. Stir in the minced garlic, smoked paprika, and ground mustard. Cook for 1 minute until fragrant.
  5. Pour in the beef bone broth, sugar-free ketchup, and yellow mustard. Use a wooden spoon to scrape the browned bits (fond) from the bottom of the pot. Simmer for 10 minutes until the cauliflower is fork tender.
  6. Reduce heat to low and add the 8 oz of cubed cream cheese. Whisk gently until the white cubes have completely dissolved into the liquid.
  7. Add the 2 cups of shredded cheddar one handful at a time. Stir in a circular motion until the cheese is a silk like ribbon.
  8. Pour in the 0.5 cup of heavy whipping cream. Heat for 2 minutes without letting it boil. Top with the reserved bacon shatter and enjoy.