Description
A delicious and hearty Cauliflower Beef Taco Skillet featuring roasted cauliflower, seasoned ground beef, and melted sharp Cheddar cheese, topped with fresh garnishes for a vibrant, taco-inspired meal that’s both flavorful and satisfying.
Ingredients
Scale
Vegetables
- 3 ½ cups cauliflower florets (bite-size ½ – to 1-inch pieces)
- ¾ cup chopped yellow onion
- ¾ cup green bell pepper (chopped)
- Cilantro leaves (for garnish)
- Thinly sliced green onion (for garnish)
Meat and Dairy
- 1 pound 90% to 93% lean ground beef
- 2 cups shredded sharp Cheddar cheese
- Sour cream (for garnish)
Pantry and Spices
- 2 tablespoons extra-virgin olive oil (divided)
- 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
- 15 ounce can petite diced tomatoes
- Pickled jalapenos (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F to prepare for roasting the cauliflower.
- Roast Cauliflower: 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 well to evenly coat and spread out on the baking sheet. Roast for 12 to 14 minutes without stirring until beginning to brown and just fork tender. Remove from oven, toss gently with a spatula, and set aside.
- Sauté Vegetables and Cook Beef: 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. Cook, stirring occasionally, for 3 to 4 minutes until softened. Add the ground beef and cook, breaking it up with a spoon, until fully browned and cooked through, about 5 minutes. Drain excess grease from the skillet.
- Season Beef Mixture: Return the skillet to medium heat. Stir in the 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 until fragrant.
- Add Tomatoes and Cauliflower: Stir in the petite diced tomatoes with their juices and the roasted cauliflower florets. Increase heat until the mixture bubbles, then immediately reduce heat to low. Cover and let simmer for 5 minutes, allowing the flavors to meld and the cauliflower to become tender.
- Broil with Cheese: Set your oven to broil and position a rack in the upper third of the oven. Sprinkle the shredded Cheddar cheese evenly over the beef and cauliflower mixture in the skillet. Transfer the skillet to the oven and broil for about 3 minutes, or until the cheese is melted and lightly browned in spots. Watch closely to avoid burning.
- Garnish and Serve: Remove the skillet from the oven and garnish with fresh cilantro leaves, thinly sliced green onion, pickled jalapenos, and a dollop of sour cream as desired. Serve hot and enjoy!
Notes
- You can adjust the cayenne pepper amount or omit it entirely to control the heat level.
- For a lower-fat version, swap sharp Cheddar for reduced-fat cheese and use leaner ground beef.
- If you don’t have an oven-safe skillet, you can transfer the cooked beef and cauliflower mixture to a baking dish before broiling.
- Leftovers store well and can be reheated gently on the stovetop or in the microwave.
- Serve with warm tortillas or over rice for a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: cauliflower taco skillet, beef taco skillet, roasted cauliflower, ground beef recipe, cheesy taco skillet
