Low Carb Taco Casserole is a keto friendly, KID friendly, gluten free twist on taco night. Layer some seasoned roasted cauliflower with mildly spiced taco meat and tangy cheddar, for the perfect combo.
Preheat oven to 400 degrees and chop the cauliflower into bite-sized florets.
Add the cauliflower florets to a rimmed baking sheet. Drizzle cauliflower with olive oil, and sprinkle with smoked paprika & seasoned salt. Stir to coat, then spread out into a single layer.
Roast cauliflower at 400 degrees for 25 minutes or until tender, stirring halfway through.
While your cauliflower is roasting, brown the ground beef and minced garlic in a large skillet over medium-high heat until beef is cooked through, breaking up as you go.
Drain the beef. Stir in chili powder, cumin, onion powder, and sea salt, along with 1/2 cup water. Simmer until liquid is almost entirely absorbed, stirring occasionally.
Once the cauliflower is roasted, spray a small casserole or baking dish with cooking spray. Remove the roasted cauliflower from the oven and transfer it to a large bowl. Stir in the sour cream and 1/2 cup shredded cheddar until the cheese is melted and everything is well-combined, then add the cauliflower mixture to the prepared baking dish.
Spoon the cooked ground beef evenly on top of the cauliflower. Sprinkle the casserole with one cup of shredded cheddar, then top it with chopped green onion.
Bake at 400 degrees for 15 minutes, or until cheese is nicely melted. Serve your low carb taco casserole by itself, or with taco fixings of choice. (Me, I of course chose avocado!)
You want a good sheet pan full of cauliflower, but if you have extra today, just save the florets. Steam them up & top with a little cheddar cheese for a simple side dish tomorrow.
Low Carb Taco Casserole from Mashup Mom: https://www.mashupmom.com/low-carb-taco-casserole/