Cheesy Cauliflower Taco Skillet (Printable)

Low-carb skillet with cheesy cauliflower crust and spiced taco filling topped with melted cheese.

# What You’ll Need:

→ 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
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
20 - 1 medium tomato, diced
21 - 2 tablespoons chopped fresh cilantro
22 - 1/4 cup sour cream

# How-To:

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 until a cohesive dough forms.
05 - Press the cauliflower mixture evenly into the bottom of a large oven-proof skillet measuring 10 to 12 inches. Bake for 15 minutes until golden and set.
06 - Heat a nonstick skillet over medium-high heat. Add ground beef and cook while breaking it apart until fully browned, approximately 5 to 6 minutes. Drain excess fat if needed.
07 - Add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
08 - Add water and simmer for 2 to 3 minutes until the sauce thickens slightly.
09 - Remove cauliflower crust from oven. Spoon taco meat evenly over the crust. Top with shredded cheddar cheese and sliced black olives.
10 - Return skillet to oven and bake for 5 minutes until cheese is melted and bubbly.
11 - Remove from oven and top with diced tomato and fresh cilantro. Serve with sour cream on the side.

# Expert Advice:

01 -
  • It tastes indulgent and taco-night authentic, but keeps your carbs so low you won't believe it.
  • One skillet means less cleanup, which matters more than any recipe blog admits.
  • The cauliflower crust gets crispy and golden, nothing weird or gummy about it.
02 -
  • Squeezing the cauliflower until your hands hurt is not optional—excess moisture will make your crust soggy no matter what else you do right.
  • Don't skip the initial 15-minute pre-bake of the crust, this sets its structure so it doesn't fall apart when you add the wet taco meat on top.
03 -
  • Buy a block of cheddar and shred it yourself—pre-shredded cheese has additives that keep it from melting as smoothly and beautifully as you want here.
  • If your skillet isn't oven-proof, you can pre-bake the crust in an oven-safe pie dish or cake pan, then transfer it to a regular skillet for topping and the final bake, it takes an extra minute but works perfectly.
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