Cheesy Cauliflower Crust Taco (Print View)

Low-carb dish with cheesy cauliflower base and seasoned taco filling, topped with melted cheese and fresh cilantro.

# 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
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. Process cauliflower florets in food processor until finely riced. Microwave for 5 minutes and let cool slightly. Transfer to clean kitchen towel and squeeze out excess moisture.
02 - In large bowl, combine riced cauliflower, egg, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until cohesive dough forms.
03 - Press cauliflower mixture evenly into bottom of 10 to 12 inch oven-proof skillet. Bake for 15 minutes until golden and set.
04 - Heat nonstick skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 5 to 6 minutes. Drain excess fat if needed.
05 - 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 until fragrant.
06 - Add water and simmer for 2 to 3 minutes until slightly thickened and flavors meld.
07 - Remove cauliflower crust from oven. Spoon seasoned taco meat evenly over crust. Top with cheddar cheese and olives if using. Return skillet to oven and bake for 5 minutes until cheese is melted and bubbly.
08 - 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 like a loaded taco night without the guilt or the carb crash afterward.
  • One skillet means less cleanup and more time enjoying actual food with people you care about.
  • The cauliflower crust is crispy and substantial enough that you forget you're not eating traditional starches.
02 -
  • Squeezing the moisture from your cauliflower is not optional—it's the difference between a crispy crust and a soggy disappointment, and I learned this the hard way by skipping that step twice.
  • Don't skip the initial 15-minute bake of the crust by itself; it needs to set and brown before the meat goes on, otherwise you'll end up with a mushy middle that never firms up.
  • The spice blend is what makes this feel like real taco night; if you reduce the seasonings to save money, you'll taste the compromise immediately.
03 -
  • Pat your cauliflower completely dry with a kitchen towel or even paper towels; this single step determines whether your crust ends up crispy or soggy, and it's the most important thing you can do.
  • Use a cast iron or ceramic skillet rather than nonstick so you can get a truly golden, crispy crust; nonstick tends to cook things too gently for the browning you want.
  • Make your taco seasoning blend all at once and store it in a small jar so you can grab it for other dishes; having it premeasured saves time and keeps your seasoning consistent.
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