Go Back
Low-Carb Beef Cauliflower Taco Bake
Rachel Kim

Low-Carb Beef Cauliflower Taco Bake

Roasted cauliflower replaces rice without pretending to be tortilla. Browning it first drives off water and gives the beef casserole a firm base. Thick salsa, taco spice and cheddar do the familiar work, while a short uncovered bake keeps the final pan scoopable rather than watery.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 42 minutes
Total Time 1 hour 7 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 cups small cauliflower florets
  • 2 tbsp neutral oil
  • 1 tsp kosher salt divided
  • 1 1/2 lb lean ground beef
  • 1 small yellow onion chopped
  • 2 tbsp taco seasoning
  • 1 cup thick tomato salsa
  • 3 cups shredded cheddar divided

Method
 

  1. Heat the oven to 425°F and toss the cauliflower with oil and 1/2 teaspoon salt on a rimmed pan.
  2. Roast for 20 minutes until browned and reduce the oven to 375°F.
  3. Brown the beef and onion, drain well and stir in taco seasoning, remaining salt and salsa.
  4. Combine the cauliflower, beef mixture and 1 1/2 cups cheddar in a greased 9-by-13-inch dish.
  5. Top with the remaining cheddar and bake uncovered for 18 to 22 minutes until bubbling.
  6. Rest for 10 minutes before serving.