I knew this recipe was a keeper when I made it three times in a single month. That’s usually my sign that a dish has moved from “something I tried” to “something I crave.” It’s quick, hearty, and has all the bold flavors of tacos, just without the taco shells (unless you want them, of course).
Small roasted cauliflower florets mingle with smoky, spiced ground beef, all topped with melted cheese and a few fresh toppings. The cauliflower roasts until just tender and golden, giving it that nutty flavor that makes this skillet feel indulgent even though it’s secretly on the lighter side. Perfect for weeknights when you want something satisfying but don’t have the patience for a sink full of dishes.
Why This Skillet Works
This dish hits that sweet spot between healthy and satisfying. Roasting the cauliflower first keeps it from turning soggy in the skillet, and browning the beef with a generous mix of spices makes the whole thing smell like taco night the minute it hits the pan. Then it’s just a matter of adding cheese and giving it a quick trip under the broiler for that gooey, golden top.
It’s also easy to make it your own — toss in extra veggies, play with the spice level, or swap the beef for chicken or turkey.
My Ingredient Notes & Tips
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Cauliflower florets – Cut them into small, even pieces so they roast quickly and brown nicely.
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Ground beef – I like 90% lean so it’s flavorful but not greasy.
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Spices – Chili powder, cumin, smoked paprika, oregano, and a pinch of cayenne for warmth.
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Veggies – Onion, bell pepper, and garlic give the base a fresh, aromatic layer before the beef goes in.
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Cheese – Sharp cheddar melts beautifully and gives a little tang.
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Toppings – I’m partial to cilantro, avocado slices, and jalapeño rings for freshness and a little kick.
How I Make It
1. Roast the cauliflower – Toss it in olive oil, salt, and pepper, then roast at 425°F until just tender and starting to brown.
2. Make the beef mixture – Sauté onion and bell pepper until softened, add the beef and cook until browned, drain any excess fat, then stir in garlic and spices so they coat the meat.
3. Bring it together – Stir in a can of petite diced tomatoes and the roasted cauliflower. Simmer gently for about 5 minutes so the flavors mingle.
4. Add the cheese – Sprinkle shredded cheddar over the top and pop the skillet under the broiler until it’s melted and golden in spots.
Variations
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Protein swap: Use ground turkey, chicken, or even crumbled tempeh for a vegetarian version.
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Extra veggies: Add zucchini, mushrooms, or spinach right before simmering.
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Cheese twist: Try pepper jack for a spicier kick or Monterey Jack for a creamier melt.
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Full taco mode: Scoop the mixture into tortillas or taco shells instead of serving in bowls.
FAQ
Can I make it ahead?
Yes — roast the cauliflower and cook the beef mixture earlier in the day, then reheat, top with cheese, and broil before serving.
Does it freeze well?
The beef mixture freezes beautifully, but cauliflower softens after freezing. For best texture, freeze without the cauliflower and add freshly roasted florets when reheating.
What can I serve it with?
A simple side salad, Mexican-style rice, or tortilla chips for scooping.
Can I make it dairy-free?
Absolutely — just skip the cheese or use your favorite plant-based shredded cheese.
Cauliflower Beef Taco Skillet
This Cauliflower Beef Taco Skillet is the perfect weeknight dinner—hearty, cheesy, and bursting with Mexican-inspired flavors, all while keeping things low-carb.
Ingredients
- 2 cups shredded sharp Cheddar cheese
- 1 pound lean ground beef (90%–93% lean)
- 3 ½ cups cauliflower florets, cut into ½–1-inch pieces
- ¾ cup chopped yellow onion
- ¾ cup chopped green bell pepper
- 15-ounce can petite diced tomatoes (with juices)
- 2 tablespoons extra-virgin olive oil, 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 (optional)
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- Optional Garnishes: Fresh cilantro leaves, sliced green onion, pickled jalapeños, sour cream, hot sauce
Instructions
- Preheat the oven to 425°F. Spread cauliflower florets over a large rimmed baking sheet, drizzle with half the olive oil, and sprinkle with a portion of the salt and pepper. Toss to coat and roast until lightly golden and just fork-tender, about 12–14 minutes.
- While the cauliflower roasts, warm the remaining olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper, cooking until softened and fragrant, about 3–4 minutes. Stir in the ground beef, breaking it apart as it cooks, until browned through. Drain off any excess fat.
- Sprinkle in garlic, chili powder, cumin, oregano, smoked paprika, remaining salt and pepper, and cayenne (if using). Let the spices bloom for about a minute, stirring constantly. Pour in the tomatoes with their juices and add the roasted cauliflower. Bring to a gentle bubble, then reduce the heat to low, cover, and let it simmer for 5 minutes so the flavors meld and the cauliflower finishes cooking.
- Switch the oven to broil and position a rack in the upper third. Sprinkle the cheese evenly over the skillet and broil until melted and slightly browned in spots, about 3 minutes.
- Remove from the oven, add your favorite garnishes, and serve hot.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 588Total Fat 41gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 16gCholesterol 143mgSodium 1140mgCarbohydrates 14gFiber 5gSugar 6gProtein 43g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Cauliflower Beef Taco Skillet is the kind of weeknight dinner that feels cozy and filling without the heavy carb load. It’s got all the flavor of tacos in one skillet, easy cleanup included. Whether you keep it low-carb or pile it into tortillas, it’s the kind of meal you’ll find yourself making over and over — just like I do.
Try other Cauliflower recipes:
