Go Back
- Cauliflower: Use one medium head. It should yield about four cups when riced. - Onion: A small onion adds sweetness. Dice it to enhance flavor. - Garlic: Three cloves, minced. Garlic gives a fragrant touch to the dish. - Red Bell Pepper: Diced for color and crunch. This pepper adds a nice sweetness. - Lime: Fresh lime wedges make a zesty finish. They enhance the dish's overall flavor. - Black Beans: One can, rinsed and drained. These add protein and fiber to the skillet. - Diced Tomatoes: A 15-ounce can, preferably with green chilies. They bring acidity and flavor. - Corn Kernels: One cup, fresh or frozen. Corn adds a sweet burst in every bite. - Taco Seasoning: Two tablespoons. You can use store-bought or homemade for the spice mix. - Avocado: Diced, for creaminess. Avocado adds richness and healthy fats. - Shredded Cheese: A sprinkle on top for added flavor. Cheese enhances the dish's creaminess. - Greek Yogurt: A great substitute for sour cream. It adds tang and creaminess. - Fresh Cilantro: For garnish. Cilantro adds freshness and bright notes to the dish. {{ingredient_image_1}} To start, you need to rice the cauliflower. First, remove the leaves and stem from the cauliflower. Cut it into florets. Then, pulse the florets in a food processor until they look like rice. This will take just a few seconds. If you are short on time, you can buy pre-riced cauliflower at the store. It saves time and works just as well. Next, heat a tablespoon of olive oil in a large skillet over medium heat. Add the small diced onion. Sauté it for about 3-4 minutes until it turns clear. This adds a nice flavor to your meal. Then, mix in 3 cloves of minced garlic and the diced red bell pepper. Cook this for another 2-3 minutes until the peppers start to soften. The smell will be amazing! Now, it’s time to combine the ingredients. Stir in the riced cauliflower and cook for about 5-7 minutes. Stir it occasionally until the cauliflower is tender. After that, add in a can of drained black beans, a can of diced tomatoes, and corn. Don’t forget to mix in 2 tablespoons of taco seasoning. Let this cook for another 5 minutes. This is where the flavors blend together nicely. Finally, season with salt and pepper to taste, and then take it off the heat. Serve it hot, and add fresh cilantro and lime wedges on top. You can also add toppings like avocado or cheese if you like! To ensure tender cauliflower, cook it just right. After adding the riced cauliflower, stir it often. This helps it cook evenly. Aim for about 5 to 7 minutes of cooking. You want the cauliflower to be soft, not mushy. Balancing flavors with seasonings is key. Use taco seasoning to add spice, but taste as you go. Adjust the salt and pepper to fit your taste. If you like heat, consider adding a pinch of cayenne or some chopped jalapeños. For storing leftovers, let the skillet cool before packing. Use an airtight container to keep it fresh. It will last up to 4 days in the fridge. When reheating, do it on the stove for best results. Heat on low and stir often. You can also use a microwave, but add a splash of water. This helps keep the rice from drying out. Pairing with side dishes adds variety. A simple green salad or tortilla chips works well. You could also serve it with guacamole or salsa for extra flavor. Best serving bowls are wide and shallow. This allows for easy scooping. Using colorful bowls makes the meal more fun and inviting. Pro Tips Use Fresh Cauliflower: For the best texture and flavor, use a fresh head of cauliflower instead of pre-packaged riced cauliflower. Customize Your Seasoning: Feel free to adjust the taco seasoning to your taste; add more for a spicier kick or use a milder blend. Add Extra Veggies: Enhance the nutrition by adding more vegetables like zucchini, spinach, or corn to the skillet. Top It Off: Experiment with different toppings, such as jalapeños, salsa, or fresh lime juice, to elevate the dish even further. {{image_2}} You can easily make Taco Cauliflower Rice Skillet vegan and gluten-free. The main ingredients, like cauliflower and black beans, fit perfectly into both diets. For a low-carb meal, cauliflower is a great choice. It replaces rice, making this dish healthy and satisfying. To spice things up, add more spices or herbs. Cumin and paprika can give it an extra kick. Fresh herbs like cilantro or parsley can brighten the flavor. You can also switch out the black beans for ground turkey or chicken. This adds protein while keeping the dish tasty. If you want to mix it up, try swapping beans or veggies. You can use pinto beans or lentils instead of black beans. Adding zucchini or spinach can boost the nutrition. For taco seasoning, you can make your own with chili powder, cumin, and garlic powder. This way, you control the flavors and ingredients. To keep leftovers fresh, use an air-tight container. This helps prevent moisture loss. Place the cooled Taco Cauliflower Rice Skillet in the container. Store in the fridge for up to three days. You can freeze this dish for later use. First, allow it to cool completely. Then, place it in a freezer-safe container. Make sure to leave space at the top. This allows for expansion when it freezes. To thaw, move it to the fridge overnight. Reheat it directly from frozen or after thawing. For reheating, use a skillet over medium heat. This method warms the dish evenly. Stir often to prevent sticking. If you prefer the microwave, use a microwave-safe dish. Cover it with a damp paper towel. This keeps the moisture in. Avoid sogginess by not overcooking it. Heat in short bursts, stirring in between. Taco Cauliflower Rice Skillet lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. This keeps it fresh and tasty for your next meal. If you notice any off smells or colors, it’s best to toss it. Yes, you can make this dish spicier! Here are some tips: - Add diced jalapeños for fresh heat. - Use spicy taco seasoning instead of mild. - Stir in some red pepper flakes while cooking. - Serve with hot sauce on the side for extra kick. Experiment with these options to find your perfect heat level! Absolutely! Taco Cauliflower Rice Skillet is great for meal prep. Here’s how to do it: - Make a big batch and store it in portions. - Use glass containers for easy reheating. - Keep the toppings separate until you are ready to eat. This way, your meal stays fresh and looks great! Enjoy it all week long! This blog post walks you through a tasty Taco Cauliflower Rice Skillet. You learned about fresh and canned ingredients, plus perfect toppings. I explained easy steps to make it and shared tips for meal prep. You can also explore fun variations, making it fit your diet and taste. Remember, this dish is not only quick but also packed with flavor. Keep your leftovers fresh in the fridge or freeze for later. Enjoy your cooking adventure with this simple meal that satisfies!

Taco Cauliflower Rice Skillet

A flavorful and healthy skillet dish featuring riced cauliflower, black beans, and taco seasoning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium head cauliflower, riced (about 4 cups)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes
  • 2 tablespoons taco seasoning
  • 1 cup corn kernels
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges
  • optional toppings: diced avocado, shredded cheese, or Greek yogurt

Instructions
 

  • Start by preparing the cauliflower rice: remove the leaves and stem from the cauliflower and cut it into florets. Pulse in a food processor until it reaches a rice-like texture. Alternatively, you can buy pre-riced cauliflower.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  • Add the minced garlic and diced red bell pepper to the skillet, cooking for another 2-3 minutes until the peppers begin to soften.
  • Stir in the riced cauliflower and cook for 5-7 minutes, stirring occasionally until the cauliflower is tender.
  • Add in the black beans, diced tomatoes (with their juices), taco seasoning, and corn. Mix everything thoroughly and let it cook for another 5 minutes, allowing the flavors to meld.
  • Season with salt and pepper to taste and remove from heat.
  • Serve the Taco Cauliflower Rice Skillet hot, garnished with fresh cilantro and lime wedges. Top with your choice of optional toppings like avocado, cheese, or Greek yogurt if desired.

Notes

Feel free to customize with your favorite toppings.
Keyword cauliflower rice, healthy, skillet, taco, vegetarian