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Cauliflower Beef Taco Skillet Recipe

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This Cauliflower Beef Taco Skillet is a delicious, low-carb Mexican-inspired dish that combines roasted cauliflower with seasoned ground beef, sautéed vegetables, and melted cheddar cheese. Perfect for busy weeknights, it can be prepared quickly and delivers a satisfying, flavorful meal in just under 30 minutes.

Ingredients

Vegetables

  • 3 ½ cups cauliflower florets, bite-size (½ to 1-inch pieces)
  • ¾ cup chopped yellow onion
  • ¾ cup green bell pepper, chopped
  • Optional garnish: cilantro leaves, thinly sliced green onion, pickled jalapenos

Meat

  • 1 pound 90% to 93% lean ground beef

Spices & Seasonings

  • 1 teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 teaspoon minced garlic
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper

Other Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 15 ounce can petite diced tomatoes
  • 2 cups shredded sharp Cheddar cheese
  • Optional garnish: sour cream, hot sauce

Instructions

  1. Roast the Cauliflower: Preheat the oven to 425°F. Place the cauliflower florets on a large rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss with your hands to coat evenly, then spread in a single layer. Roast for 12 to 14 minutes without stirring, until they begin to brown and are just fork-tender. Remove from oven, toss with a spatula, and set aside.
  2. Sauté Vegetables and Brown Beef: While cauliflower roasts, heat remaining 1 tablespoon olive oil in a 12-inch oven-safe skillet over medium heat. Add chopped onion and green bell pepper, cooking and stirring for 3 to 4 minutes until softened. Add ground beef, breaking it up with a spoon, and cook until browned and cooked through, about 5 minutes. Drain excess grease from the skillet.
  3. Add Spices and Tomatoes: Return skillet to heat. Stir in minced garlic, chili powder, cumin, oregano, smoked paprika, remaining ¾ teaspoon salt, remaining ¼ teaspoon black pepper, and cayenne pepper. Cook while stirring for about 1 minute to toast the spices. Add the can of petite diced tomatoes with juices and the roasted cauliflower to the skillet. Increase heat as needed until bubbling, then immediately reduce heat to low, cover, and simmer for 5 minutes until the cauliflower is tender.
  4. Broil with Cheese: While simmering, set oven to broil with rack in the upper third. Sprinkle shredded cheddar cheese evenly over the beef and cauliflower mixture in the skillet. Transfer skillet to oven and broil for about 3 minutes until cheese melts and is lightly browned in spots. Watch carefully to avoid burning.
  5. Garnish and Serve: Remove skillet from oven. Garnish with cilantro leaves, sliced green onions, pickled jalapenos, sour cream, and hot sauce as desired. Serve immediately and enjoy your flavorful, low-carb taco skillet.

Notes

  • Use an oven-safe skillet for easy transfer to the oven when broiling cheese.
  • If you prefer less heat, omit or reduce the cayenne pepper.
  • To make this gluten-free, ensure all seasoning blends are gluten-free certified.
  • Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
  • For extra veggies, consider adding chopped zucchini or corn when sautéing the onion and bell pepper.
  • This dish is low-carb and fits well in a ketogenic diet with cauliflower substituting traditional tortillas or rice.

Find it online: https://yumntasty.com/cauliflower-beef-taco-skillet-recipe/