Cheesy Cauliflower Crust Taco (Printer version)

A savory low-carb skillet with cheesy cauliflower crust and seasoned taco filling topped with melted cheese.

# What You'll Need:

→ Cauliflower Crust

01 - 1 medium head cauliflower (about 21 oz), cut into florets
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

# Directions:

01 - Set oven temperature to 425°F.
02 - Place cauliflower florets in food processor and pulse until finely riced. Microwave for 5 minutes, then cool slightly. Transfer to clean kitchen towel and squeeze out excess moisture thoroughly.
03 - Combine riced cauliflower, egg, mozzarella, Parmesan, garlic powder, salt, and pepper in large bowl. 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 apart, until browned, approximately 5-6 minutes. Drain excess fat if necessary.
06 - Add chopped onion and cook 2-3 minutes until softened. Stir in minced garlic, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
07 - Pour water into beef mixture and simmer 2-3 minutes until slightly thickened.
08 - Remove cauliflower crust from oven. Spoon taco meat evenly over crust. Top with cheddar cheese and olives if using.
09 - Return skillet to oven and bake for 5 minutes until cheese melts and becomes bubbly.
10 - Remove from oven and top with diced tomato and fresh cilantro. Serve with sour cream on the side if desired.

# Expert Advice:

01 -
  • You get all the taco satisfaction without the guilt or carb crash that follows regular shells.
  • Everything happens in one skillet, which means fewer dishes and more time enjoying what you made.
  • The cauliflower crust gets genuinely crispy and golden, not rubbery or sad like some low-carb attempts.
02 -
  • Squeezing out the cauliflower moisture is not optional—I learned this by making a soggy, disappointing version that fell apart the second I tried to serve it.
  • Don't skip microwaving the riced cauliflower because it softens the structure enough to be workable, and it genuinely saves you time overall.
03 -
  • A 10 to 12 inch oven-proof skillet is crucial because it distributes heat evenly and gives the crust enough surface area to get crispy.
  • Make the crust the morning of if you want to save time at dinner, then just warm it briefly before adding meat and cheese.
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