I am, by most standards, what many would call a “foodie” (even though I’m not a huge fan of the term.) And while it’s true that these days you’ll find us on our date nights at some of the Twin Cities’ best restaurants, the food I ate growing up was quite humble. Many of our family meals contained cans of condensed soup, Ritz crackers, and boxed potato products. I avoid most processed ingredients like those now, but I still find the flavors of my childhood to be very comforting. Enter: this beef and cauliflower rice skillet.

For the most part on my keto journey, I’ve found and created new recipes that fall within the “low carb, high fat” designation. But lately I’ve been thinking more and more about which of our family’s favorites could be tweaked in a way that I can still enjoy. This one was incredibly easy! It tastes so much like the original and I don’t miss the carbs at all!