Cheesy Cauliflower Crust Taco (Print Version)

Low-carb skillet with cheesy cauliflower crust, seasoned meat, and melted cheddar topped with fresh cilantro and tomato.

# 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 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

# Directions:

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

# Expert Advice:

01 -
  • It tastes like comfort food: You get all the taco flavors you crave without the guilt or carb crash.
  • Your guests won't know it's healthy: The cauliflower crust is so cheesy and satisfying that no one suspects what they're eating.
  • It comes together faster than delivery: Forty minutes from start to table means weeknight dinners feel exciting again.
02 -
  • That moisture-squeezing step isn't optional: I learned this the hard way when my first attempt turned into a mushy disappointment—the towel trick is what separates a crispy crust from a soggy one.
  • Don't skip the baking of the crust before the filling goes on: It needs those 15 minutes to set and develop structure, or the weight of the meat will compress it into something too dense.
03 -
  • Use 80/20 ground beef instead of ultra-lean: The fat renders into the spices and creates a more flavorful, tender result than going too lean.
  • Toast your spices together in the pan for 30 seconds before adding liquid: This blooms the flavors and makes the difference between good and unforgettable.
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