This dish has it all: fiber, protein, and healthy fats.

Servings: 5

Prep Time: 15 minutes (Total Time 1:15)


  • 5 c. riced cauliflower
  • 2 c. shredded Mexican cheese, divided
  • 1 egg
  • 1/2 tsp. dried oregano
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp. extra-virgin olive oil, plus more for pan
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. 90/10 lean ground beef or ground turkey meat
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 1/4 c. red enchilada sauce
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can corn, rinsed and drained
  • Plain Greek yogurt, for serving
  • 1 large avocado, for serving


  1. Preheat oven to 425°. In a large microwave-safe bowl, microwave cauliflower covered and vented until softened, about 4 minutes.
  2. Add 1 cup shredded cheese, egg, and dried oregano to the cooked cauliflower. Season with salt and pepper and mix until combined.
  3. Grease an ovenproof 10” skillet (I used a cast iron skillet) with olive oil, then press the cauliflower mixture into skillet. Bake until golden and dried out, about 20 minutes.
  4. Meanwhile, in a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground beef and cook, stirring often, until the beef is cooked through, about 6 minutes. Add chili powder, ground cumin, enchilada sauce, black beans and corn and bring mixture to a simmer. Season with salt and pepper, then turn off heat.
  5. Spread mixture over baked cauliflower crust then top with remaining cheese. Bake until the cheese has melted and the crust is crispy, about 15 minutes more.
  6. Garnish with avocado and Greek yogurt (as sour cream) and serve warm.



Recipe by: Lauren Ott

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