Cheesy Cauliflower Crust Taco (Print Version)

Low-carb skillet with cheesy cauliflower crust, seasoned ground beef, and melted cheese for a hearty dish.

# What You Need:

→ Cauliflower Crust

01 - 1 medium head cauliflower, cut into florets (about 21 oz)
02 - 1 large egg
03 - 1 cup shredded mozzarella cheese (3.5 oz)
04 - 1/4 cup grated Parmesan cheese (0.9 oz)
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 (2.7 fl oz)

→ Toppings

18 - 1 cup shredded cheddar cheese (3.5 oz)
19 - 1/4 cup sliced black olives (0.9 oz), optional
20 - 1 medium tomato, diced
21 - 2 tablespoons chopped fresh cilantro
22 - 1/4 cup sour cream (2 fl oz), optional

# How To Make:

01 - Set oven to 425°F (220°C).
02 - Place cauliflower florets in food processor and pulse until finely riced. Microwave for 5 minutes, then allow to cool slightly. Transfer to clean kitchen towel and squeeze out as much moisture as possible.
03 - In large bowl, combine cauliflower, egg, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until cohesive dough forms.
04 - Press cauliflower mixture evenly into bottom of 10-12 inch oven-proof skillet. Bake for 15 minutes until golden and set.
05 - Heat nonstick skillet over medium-high heat. Add ground beef and cook, breaking it up with spatula, until browned (5-6 minutes). Drain excess fat if needed.
06 - Add chopped onion and cook for 2-3 minutes until softened. Stir in minced 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 until cheese is melted and bubbly.
10 - Remove from oven and top with diced tomato and fresh cilantro. Serve with sour cream if desired.

# Expert Advice:

01 -
  • It tastes indulgent and filling while keeping you in ketosis, so you get the taco experience without the guilt or blood sugar crash.
  • The whole thing comes together in 40 minutes, which means you can have this on the table faster than ordering delivery.
  • One skillet means minimal cleanup, and it actually looks impressive when you bring it to the table.
02 -
  • Squeezing the cauliflower is the difference between a crust that stays crispy and one that turns into a wet, falling-apart mess, so don't rush this step or you'll regret it halfway through eating.
  • Adding the toppings after baking instead of before keeps the tomato and cilantro fresh and bright rather than cooked into an unappetizing brown mush.
03 -
  • An oven-proof cast iron skillet is perfect for this because it distributes heat evenly, browns the crust beautifully, and lets you go straight from stovetop to oven without transferring anything.
  • If your crust is browning too fast before the cheese melts, cover the skillet loosely with foil during the final bake to shield it from direct heat.
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