Savory Beef Liver Skillet with Creamy Cauliflower Rice
Savor the rich flavors of beef liver sautéed with fresh zucchini, onions, carrots, and tomatoes, served on a bed of creamy cauliflower rice. Enhanced with a squeeze of zesty lemon and a splash of heavy cream, this nutritious dish is perfect for a hearty lunch or dinner. The addition of clementines provides a sweet and refreshing finish.
ingredients
- 1 lb beef liver, sliced
- 2 medium zucchinis, diced
- 1 large onion, chopped
- 2 medium carrots, grated
- 2 medium tomatoes, diced
- 1 head cauliflower, riced
- 1 cup heavy cream
- 2 clementines, juiced and zested
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- Fresh parsley, for garnish
steps
- 1.
Begin by ricing the cauliflower using a food processor and set it aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent.
- 3.
Stir in the grated carrots and diced zucchinis, cooking for about 5 minutes until tender.
- 4.
Add the beef liver slices to the skillet, cooking for 3-4 minutes on each side until browned but still slightly pink in the center.
- 5.
Toss in the diced tomatoes, salt, pepper, and paprika, mixing well.
- 6.
For the creamy cauliflower rice, steam the riced cauliflower until tender, about 5 minutes. Stir in heavy cream, lemon juice, and clementine juice and zest. Cook until heated through.
- 7.
Serve the beef liver mixture over the creamy cauliflower rice, garnished with fresh parsley and a slice of clementine on the side.
