Cheesy Cauliflower Taco Skillet (Printable Version)

Low-carb skillet with cheesy cauliflower crust, seasoned taco meat, and melted cheese for a flavorful dish.

# What You Need:

→ Cauliflower Crust

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

→ Toppings

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

# Steps:

01 - Preheat oven to 425°F. Place cauliflower florets in a food processor and pulse until finely riced. Microwave for 5 minutes, then allow to cool slightly.
02 - Transfer riced cauliflower to a clean kitchen towel and squeeze out as much moisture as possible. In a large bowl, combine drained cauliflower, egg, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until a cohesive dough forms.
03 - Press the cauliflower mixture evenly into the bottom of a large oven-proof skillet (10–12 inches). Bake for 15 minutes until golden and set.
04 - While crust bakes, heat a nonstick skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces, until fully browned (5–6 minutes). Drain excess fat if necessary.
05 - 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, stirring constantly.
06 - Add water to the beef mixture and simmer for 2–3 minutes until slightly thickened and flavors meld.
07 - Remove cauliflower crust from oven. Spoon seasoned taco meat evenly over the crust. Top with shredded cheddar cheese and black olives if using.
08 - Return skillet to oven and bake for 5 minutes or until cheese is melted and bubbly.
09 - Remove from oven and top with diced tomato and fresh cilantro. Serve with sour cream on the side if desired.

# Expert Advice:

01 -
  • It tastes indulgent and satisfying without any of the carb-heavy guilt that usually follows taco night.
  • The cauliflower crust gets genuinely crispy and golden, which feels like a small kitchen miracle every single time.
  • You can prep and plate it all in one skillet, which means less cleanup and more time enjoying dinner with people you care about.
02 -
  • Squeezing the cauliflower properly is the difference between a crispy crust and one that's mushy in the middle; don't skip this step or rush it.
  • The cauliflower crust needs that initial 15-minute bake to set before you add the toppings, or it'll collapse under the weight of the meat and cheese.
03 -
  • Use a kitchen towel, not paper towels, when squeezing out the cauliflower moisture; they're more durable and actually work better.
  • If your cauliflower crust starts browning too much before the 15 minutes are up, loosely tent it with foil for the remaining time.
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