# What's Needed:
→ Cauliflower Crust
01 - 1 medium head cauliflower (about 1.3 lbs), cut into florets
02 - 1 large egg
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Taco Filling
08 - 1 pound ground beef (80/20 or lean)
09 - 1 small onion, finely chopped
10 - 2 cloves garlic, minced
11 - 2 tablespoons tomato paste
12 - 1 tablespoon chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1/3 cup water
→ Toppings
18 - 1 cup shredded cheddar cheese
19 - 1/4 cup sliced black olives, optional
20 - 1 medium tomato, diced
21 - 2 tablespoons chopped fresh cilantro
22 - 1/4 cup sour cream, optional
# How To Make It:
01 - Preheat oven to 425°F. Place cauliflower florets in a food processor and pulse until finely riced. Microwave for 5 minutes, then let cool slightly.
02 - Transfer riced cauliflower to a clean kitchen towel and squeeze out as much moisture as possible.
03 - In a large bowl, combine cauliflower, egg, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until a cohesive dough forms.
04 - Press the cauliflower mixture evenly into the bottom of a large oven-proof skillet (10–12 inches). Bake for 15 minutes, until golden and set.
05 - Meanwhile, heat a nonstick skillet over medium-high. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat if needed.
06 - Add onion and cook for 2–3 minutes until softened. Stir in garlic, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
07 - Add water and simmer for 2–3 minutes until slightly thickened.
08 - Remove cauliflower crust from oven. Spoon taco meat evenly over the crust. Top with cheddar cheese and olives if using.
09 - Return skillet to oven and bake for 5 minutes, or until cheese is melted and bubbly.
10 - Remove from oven and top with diced tomato and cilantro. Serve with sour cream if desired.
