Description
A delicious, healthy twist on tacos using cauliflower.
Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp oregano
- Salt and black pepper to taste
- 3 cups riced cauliflower (fresh or frozen)
- 1/2 cup diced tomatoes (canned or fresh)
- 1/4 cup tomato sauce or salsa
- 1/2 cup shredded cheddar or Mexican blend cheese
- Optional toppings: diced avocado, sour cream, green onions, jalapeños
Instructions
- Start by placing a large skillet over medium-high heat and add the ground beef. As the beef cooks, break it apart with a spatula, ensuring even browning. Let it cook until a nice golden hue is achieved and any pink is gone. If there’s excess fat, feel free to drain it off to keep the dish lean and flavorful.
- Introduce diced onion and minced garlic to the skillet. Allow them to sauté for about 2–3 minutes until the onions turn tender and the garlic releases its unmistakable aroma, creating a fragrant backdrop for the spices to come.
- Now, add the chili powder, cumin, paprika, and oregano to the skillet. Season with salt and black pepper. Stir these spices into the beef mixture thoroughly, making sure each piece is infused with the bold flavors that define the dish.
- Add the riced cauliflower, diced tomatoes, and your choice of tomato sauce or salsa to the skillet. Blend everything together, ensuring the cauliflower absorbs the essence of the herbs and spices. Let it cook for an additional 5–7 minutes until the cauliflower becomes tender and all ingredients are well-combined.
- Spread the shredded cheese over the skillet mixture and cover with a lid. Allow the cheese to melt naturally into a gooey, delectable topping for about 1–2 minutes.
Notes
This dish can be made ahead and stored in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 360 kcal
- Sodium: 600 mg
- Protein: 25 g