Prep your base: If using cauliflower rice, pulse raw florets in a food processor until rice-sized. Or use frozen to save time. For cabbage, thinly slice; for zoodles, spiralize zucchini and pat dry.

Sauté the base (if needed): Heat a large skillet with a bit of oil, season the cauliflower rice or cabbage with salt and pepper, and cook 4–6 minutes until tender-crisp. Set aside.

Brown the meat: In the same skillet, add oil if needed. Crumble in the ground beef and cook over medium-high heat until browned with lightly crisp edges, about 6–8 minutes. Season with salt and pepper. Drain excess fat if you prefer a leaner sauce.

Sweat the veggies: Add diced onion and bell pepper to the meat. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Build the sauce: Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, beef broth, Worcestershire, vinegar, mustard, sweetener, and all spices. Mix well.

Simmer and thicken: Reduce heat and simmer 8–12 minutes, stirring occasionally, until glossy and thick. Taste and adjust salt, pepper, sweetener, and vinegar for balance.

Assemble bowls: Spoon your base into bowls. Top with a generous ladle of Sloppy Joe meat.

Add toppings: Finish with shredded cheddar, scallions, jalapeños, or a dollop of sour cream. A few chopped pickles add a great tangy bite.

Serve hot: The mixture should be saucy but not runny. If too thin, simmer a few more minutes. If too thick, splash in a bit more broth.