Ingredients:

  • 1 lb Lean Ground Turkey or Beef (85/15)
  • ½ medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced (for protein)
  • 1 Tbsp Olive Oil or Avocado Oil (for protein)
  • ½ cup Water or Chicken Stock
  • 1 Tbsp Chilli Powder (Ancho or standard)
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • ½ tsp Dried Oregano
  • To taste Sea Salt and Black Pepper
  • 4 cups Cauliflower, pre-riced or fresh
  • 1 Tbsp Olive Oil (for rice)
  • 1 clove Garlic, minced (for rice)
  • 1 Tbsp Fresh Lime Juice
  • 2 Tbsp Chopped Coriander/Cilantro
  • 2 cups Shredded Romaine Lettuce
  • ½ cup Shredded Monterey Jack or Cheddar (Optional)
  • ½ cup Pico de Gallo or Chunky Salsa
  • 1 medium Avocado, diced
  • Greek Yoghurt or Sour Cream, for garnish
  • Pickled Jalapeños, sliced (To taste)

Instructions:

  1. Prepare the Cauliflower: If using fresh cauliflower, chop florets roughly and pulse in a food processor until it resembles grains of rice. Set aside.
  2. Sauté Aromatics (Protein Pan): Heat 1 Tbsp oil in the large skillet over medium-high heat. Add the diced onion and cook until softened (3-4 minutes). Add 2 cloves of minced garlic and cook for 30 seconds until fragrant.
  3. Brown the Protein: Add the ground meat to the skillet. Break it up with a wooden spoon and cook until fully browned (about 5-7 minutes). Drain off any excess fat if necessary.
  4. Season the Filling: Reduce the heat to medium-low. Add all the measured Taco Seasoning spices (chilli powder, cumin, smoked paprika, oregano, salt/pepper) directly to the meat. Stir well and cook for 1 minute, allowing the spices to toast.
  5. Simmer: Pour in the ½ cup of water or stock. Bring to a gentle simmer, stirring occasionally, until the liquid is mostly absorbed and the mixture is thick and saucy (about 3 minutes). Taste and adjust seasoning. Keep warm.
  6. Sauté the Rice: Heat 1 Tbsp of oil in the medium skillet over medium-high heat. Add the remaining 1 clove of minced garlic and the riced cauliflower. Sauté vigorously, stirring often, until the cauliflower has softened slightly (5-7 minutes).
  7. Season the Base: Remove the pan from the heat. Stir in the lime juice, a pinch of salt and pepper. Fold in the fresh coriander/cilantro.
  8. Build the Bowls: Divide the warm, lime-infused cauliflower rice evenly among the four bowls. Spoon the warm taco protein mixture over the cauliflower base in each bowl.
  9. Garnish: Top each bowl with shredded romaine, diced avocado, a spoonful of salsa or pico de gallo, a sprinkle of cheese (if using), and a dollop of Greek yoghurt or sour cream. Serve immediately.