Ingredients

3 ½ cups cauliflower florets (bite-size ½- to 1-inch pieces)

2 tablespoons extra-virgin olive oil (divided)

1 teaspoon salt (divided)

½ teaspoon freshly ground black pepper (divided)

¾ cup chopped yellow onion

¾ cup green bell pepper (chopped)

1 pound 90% to 93% lean ground beef

1 teaspoon minced garlic

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

15 ounce can petite diced tomatoes

2 cups shredded sharp Cheddar cheese

Cilantro leaves, thinly sliced green onion, pickled jalapenos, sour cream, hot sauce (for garnish)

Instructions

Step 1: Preheat the oven to 425 degrees F. Place the cauliflower florets on a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to coat and spread evenly on the sheet. Roast for 12 to 14 minutes, until beginning to brown and barely fork-tender. Remove from the oven, toss with a spatula, and set aside.

Step 2: While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a 12-inch oven-safe skillet over medium heat. Add the chopped onion and green bell pepper and cook, stirring, for 3 to 4 minutes until softened.

Step 3: Add the ground beef to the skillet and cook, stirring to break it up, until browned and cooked through, about 5 minutes. Drain any excess grease from the skillet and return it to the heat.

Step 4: Stir in minced garlic, chili powder, cumin, oregano, smoked paprika, the remaining ¾ teaspoon salt, ¼ teaspoon black pepper, and cayenne pepper. Cook, stirring, for about 1 minute to toast the spices.

Step 5: Add the canned diced tomatoes with their juices and the roasted cauliflower. Increase the heat until the mixture bubbles, then immediately reduce to low. Cover and simmer for 5 minutes, or until the cauliflower is tender.

Step 6: Meanwhile, set the oven to broil with a rack in the upper third. Sprinkle shredded cheddar cheese evenly over the beef and cauliflower mixture. Transfer the skillet to the oven and broil until the cheese has melted and is lightly browned in spots, about 3 minutes.

Step 7: Remove the skillet from the oven. Garnish with cilantro leaves, sliced green onions, pickled jalapenos, and sour cream as desired. Serve immediately.

Tips & Variations

For extra smoky flavor, substitute smoked cheddar for sharp Cheddar cheese.

Swap ground beef for ground turkey or chicken for a leaner option.

Add black beans or corn for a heartier, more filling skillet.

Adjust cayenne pepper amount or omit to control the spice level.

If you don’t have an oven-safe skillet, use a regular skillet for steps 2–5 and transfer to a baking dish for broiling.

FAQs

Can I make this recipe dairy-free?

Yes, simply omit the cheese or use a dairy-free cheese alternative. You can also top with avocado slices for added creaminess.

Can I prepare this recipe ahead of time?

You can roast the cauliflower and cook the beef mixture up to a day in advance. Reheat on the stovetop and add cheese just before broiling to preserve texture and flavor.