Cheesy Cauliflower Crust Taco (Print version)

Savory skillet blending cheesy cauliflower crust and seasoned taco topping with melted cheese and fresh garnishes.

# What you’ll need:

→ Cauliflower Crust

01 - 1 medium head cauliflower, 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

# Steps:

01 - Heat oven to 425 degrees Fahrenheit
02 - Process cauliflower florets in food processor until finely riced. Microwave for 5 minutes, then cool slightly. Transfer to clean kitchen towel and squeeze out excess moisture thoroughly
03 - Combine cauliflower rice, 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 to 12 inch oven-proof skillet. Bake for 15 minutes until golden and set
05 - Heat nonstick skillet over medium-high heat. Add ground beef, breaking it apart as it cooks until browned, approximately 5 to 6 minutes. Drain excess fat if needed
06 - Add chopped onion to beef and cook 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
07 - Add water to seasoned beef and simmer 2 to 3 minutes until mixture slightly thickens
08 - Remove cauliflower crust from oven. Spoon taco meat evenly over crust. Top with shredded cheddar cheese and black olives
09 - Return skillet to oven and bake 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

# Cooking tips:

01 -
  • It tastes indulgent enough that you forget you're eating vegetables masquerading as a taco shell.
  • Comes together in 40 minutes flat, making weeknight dinners feel less like obligation and more like an actual treat.
  • One skillet means minimal cleanup, which somehow makes the whole meal feel more civilized.
02 -
  • Squeezing moisture from your cauliflower isn't optional—I learned this the hard way when I skipped it and ended up with a soggy base that fell apart.
  • Don't drain the taco meat too aggressively; you actually want some of those flavorful juices coating the meat, so save a little bit of that fat.
03 -
  • Brown your beef on high heat in batches if your skillet is crowded; you want a dark crust, not steamed meat that turns gray.
  • The cauliflower crust can be made ahead and refrigerated, then topped with meat and cheese when you're ready to finish baking—this makes it genuinely weeknight-friendly.
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