Cheesy Cauliflower Taco Skillet (Printer View)

Savory skillet combining cheesy cauliflower crust, spiced beef, melted cheese, and fresh toppings for a satisfying meal.

# Components:

→ Cauliflower Crust

01 - 1 medium head cauliflower (about 1.3 lbs), cut into florets
02 - 1 large egg
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Taco Filling

08 - 1 pound ground beef (80/20 blend or lean)
09 - 1 small onion, finely chopped
10 - 2 cloves garlic, minced
11 - 2 tablespoons tomato paste
12 - 1 tablespoon chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1/3 cup water

→ Toppings

18 - 1 cup shredded cheddar cheese
19 - 1/4 cup sliced black olives (optional)
20 - 1 medium tomato, diced
21 - 2 tablespoons chopped fresh cilantro
22 - 1/4 cup sour cream (optional)

# Method:

01 - Preheat oven to 425°F.
02 - Place cauliflower florets in a food processor and pulse until finely riced. Microwave for 5 minutes, then allow to cool slightly.
03 - Transfer cauliflower to a clean kitchen towel and squeeze out as much moisture as possible.
04 - In a large bowl, combine cauliflower, egg, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until a cohesive dough forms.
05 - Press the cauliflower mixture evenly into the bottom of a large oven-proof skillet (10–12 inch). Bake for 15 minutes, until golden and set.
06 - Heat a nonstick skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat if needed.
07 - Add onion and cook for 2–3 minutes until softened. Stir in garlic, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
08 - Add water and simmer for 2–3 minutes until slightly thickened.
09 - Remove cauliflower crust from oven. Spoon taco meat evenly over the crust. Top with cheddar cheese and olives (if using).
10 - Return skillet to oven and bake for 5 minutes, or until cheese is melted and bubbly.
11 - Remove from oven and top with diced tomato and cilantro. Serve with sour cream if desired.

# Expert Advice:

01 -
  • It tastes indulgent and taco-night fun while keeping you in ketosis, which feels like cheating the system in the best way.
  • Everything happens in one skillet with minimal cleanup, so you spend more time eating and less time scrubbing.
  • The cauliflower crust gets genuinely crispy and golden, not gummy or sad like some low-carb substitutes I've tried.
02 -
  • Squeezing the water out of that cauliflower is the difference between crispy and soggy—I cannot overstate this, and I learned it through a disappointing experiment.
  • Don't use pre-riced cauliflower from the store; it has too much moisture already and won't compress into a proper crust no matter how hard you try.
03 -
  • Use an oven-safe skillet that can go straight from stovetop to oven without any worry; it saves dishes and makes everything feel more cohesive.
  • Don't overcrowd the toppings after baking or the crust will get soggy from sitting there; add fresh cilantro and tomato right before serving and save the sour cream for individual dollops.
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