Warm spiced beef bowl with herbed yogurt, cauliflower rice, and glazed carrots

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. On a sheet pan, toss the carrots with 1 tablespoon olive oil, the honey, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, a pinch of salt, and black pepper. Roast for 20 to 22 minutes, stirring halfway through, until tender and caramelized.

2. 2

   2. While the carrots roast, place the beef in a bowl and toss with 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, the cinnamon, red pepper flakes if using, half of the minced garlic, 1/2 teaspoon salt, black pepper, and 1 teaspoon lemon zest. Let it rest for 10 minutes.

3. 3

   3. In another bowl, make the sauce by mixing the Greek yogurt, mint, half of the parsley, 1 tablespoon lemon juice, 2 tablespoons red onion, a pinch of salt, black pepper, and 1 tablespoon water if you want a looser texture. Chill until needed.

4. 4

   4. Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil and sauté the remaining red onion for 2 minutes. Add the remaining garlic and cook for 30 seconds more.

5. 5

   5. Add the riced cauliflower, butter, broth or water, a pinch of salt, black pepper, and the remaining parsley. Cook for 4 to 5 minutes, stirring, until the cauliflower rice is tender but still fluffy. Add 1 tablespoon lemon juice and transfer to a platter; keep warm.

6. 6

   6. In the same skillet, raise the heat to high. Add the remaining 1/2 tablespoon olive oil and cook the beef in a single layer for 2 to 4 minutes, stirring once or twice, until well browned and just cooked through. If needed, cook in two batches to prevent steaming.

7. 7

   7. Divide the cauliflower rice among 4 bowls. Top with the hot beef and roasted carrots. Finish with spoonfuls of the herbed yogurt and a little extra parsley or mint if desired. Serve immediately.