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31Oct, 20
Clean Food Love
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Cauliflower “Rice” Taco Casserole

I’m one of those people who absolutely adores a bubbly, warm, cheesy casserole baking in the oven on a cold day.

This “Riced” Cauliflower Taco Casserole is a TOTAL family pleaser!

We’re feeling the seasons change to cooler temps, and that means we’re craving lots of warming comfort foods….or is it just me?!

Cauliflower is an insanely versatile cruciferous vegetable that we should all be eating more of!

This recipe is satisfying on so many levels, and one that I like to make when my craving for something cheesy needs its fix!

➡️  Rachel’s tips:

You can use pre cut cauliflower rice to make this even quicker! This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.

My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.

1 head of cauliflower is equal to about 4 cups of cauliflower rice.

OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.

Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.

For Meal Prep:

Double up your batch, then place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavors only get better the next day! I would recommend storing these in the fridge 2-3 days max.

makes about 4-6 servings


Cauliflower Rice:

  • 1 medium/large head cauliflower, riced
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1 Tbsp olive oil, or avocado oil
  • juice of 2 fresh limes

Taco Beef:

  • 2 tsps olive oil, or avocado oil
  • 1 lb ground lean beef
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp sea salt
  • 1/4 cup water, or beef bone broth
  • 1 (15oz.) can black beans, drained, rinsed
  • 1, (10 oz) jar crushed organic tomatoes with juice

For Layering:

  • 1 cup grated cheddar, divided


  • fresh chopped cilantro, diced avocado, and/or chopped green onions, as garnish


Preheat your oven to 375 degrees f. and lightly grease a 9×13 baking dish a bit of avocado oil.

To Make Cauliflower Rice:

Place the cauliflower florets into a food processor, and pulse a few times until it resemble rice grains. Don’t over process, or you’ll just have mush.

Transfer to a large bowl and stir in the ground cumin, lime juice, 1 Tbsp oil, sea salt and pepper.

Toss cauliflower rice until well coated with the oil and spices.

Transfer your seasoned riced cauliflower into the prepared baking dish and set aside.

To Make Taco Beef:

Heat oil in a large skillet over medium-high heat.

Add ground beef and cook breaking it apart with a wooden spoon, for about 8 minutes. Drain excess grease.

Add in all the spices and water.

Cook while stirring until mixture starts to bubble.

Add in the black beans and crushed tomatoes and stir well to combine.

To Layer:

Top your cauliflower rice evenly with half of the ground beef mixture.

Sprinkle with a thin layer of shredded cheddar cheese, then repeat with meat and finish with cheese.

Cover your dish and bake for 35-40 minutes, or until rice is tender and casserole is bubbly.

Once done, remove from the oven and uncover your dish.

Garnish and serve warm with chopped cilantro, avocado, and/or chopped green onions.



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