Cheesy Cauliflower Crust Tacos (Printable)

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

# 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
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 blend 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

→ 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

# How-To 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 to prevent a soggy crust.
03 - In a large mixing bowl, combine cauliflower, egg, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until a cohesive dough forms.
04 - Press the cauliflower mixture evenly into the bottom of a large oven-proof skillet, 10 to 12 inches. Bake for 15 minutes until golden and set.
05 - While crust bakes, heat a nonstick skillet over medium-high heat. Add ground beef and cook, breaking it apart as it cooks, until browned, approximately 5 to 6 minutes. Drain excess fat if necessary.
06 - 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.
07 - Add water and simmer for 2 to 3 minutes until the mixture slightly thickens, creating a cohesive taco filling.
08 - Remove cauliflower crust from oven. Spoon taco meat evenly over the crust. Top with shredded cheddar cheese and black olives if using.
09 - Return skillet to oven and bake for 5 minutes until cheese is melted and bubbly.
10 - Remove from oven and top with diced tomato and fresh cilantro. Serve immediately with sour cream on the side if desired.

# Expert Suggestions:

01 -
  • It feels like cheating on your diet because it tastes like comfort food but won't derail your macros.
  • The whole thing comes together in under an hour, which means you can go from hungry to satisfied without much planning.
  • One skillet means less cleanup and more time to actually enjoy your meal with people you care about.
02 -
  • That squeezing-the-towel step isn't optional—I learned this the hard way when my first crust turned into a soggy, sad layer that fell apart. The moisture is the enemy of crispiness.
  • Don't skip blooming your spices in the tomato paste for that full minute; it transforms them from dusty powder into something aromatic and alive.
03 -
  • Use an oven thermometer to make sure your oven is actually hitting 425°F—most ovens run hot or cold, and an underbaked crust is a soggy disaster.
  • If your skillet isn't oven-safe, press your crust into an oven-safe skillet after cooking the cauliflower mixture in your regular pan, and use a heatproof spatula to transfer everything when you're ready to combine.
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