I can’t take all the credit for this recipe. It was inspired by one of my favorite bloggers over at Things My Belly Likes and her Taco Pie creation from the other week. I was straight up going to make her recipe this past weekend but then decided I wanted a cauliflower crust and you all know I can’t resist throwing in a few modifications here and there.
Oh, but can I tell you about my weekend first?! I drove to Denver with one of my best friends to see our favorite band Air Dubai! If you follow me on instagram you would already know this (WHAT?! You don’t follow me on instagram?! Get on that sh*t now- @viciousfitness). And, if you don’t know who Air Dubai is, get on THAT sh*t now! They are AWESOME! They are a CO band and were recently signed- yay for them but boo for me because it means I’ve had to wait 2 extra months for their new cd to come out. Anyway, it was very fun because I got to spend some quality girl time with my friend (it’s usually me, her, and her bf… I love him too but sometimes ya need girl time, ya know?!). Anyway, here is a picture to show you how much fun it was…
Oh, what, front row? Yeah, we pushed our way up there. I mean, not really pushed. We’re nice people. And got there early… So we walked up there to that front row… WHAT NOW! 🙂
Then I had a phone consult with my LLMD today… I don’t want to discuss it. We’re changing my meds up again because nothings really been working. Hoping this change does something. Didn’t I just say I don’t want to talk about it? Oh well, I over-share sometimes. Sharing is nice, right? That’s what you are supposed to do… that’s what they teach you in school, that nice people are supposed to share. I shared. See.
Okay, recipe time? Yes, you want it? Okay…
1 small head of cauliflower
1/4 cup coconut flour
1/4 cup coconut oil, melted
1/2 tsp salt
1/4 tsp ground black pepper
1 lbs. ground beef
1 onion, chopped up real good
1 green bell pepper, chopped
2 cloves garlic, chopped
1-2 tbs. olive oil
1 16-oz can chopped/crushed tomatoes
1 tbs. paprika
1 tsp. cumin
1/4 tsp. cayenne
1/2 tsp salt
1/2 tsp black pepper
Preheat oven to 400 F.
Chop up cauliflower and place into a food processor/blender/you get the idea along with the rest of your crust ingredients. Food process that stuff real good. Grease a 9 in round baking dish, or use an extra large head of cauliflower and have to use the biggest pan you can possibly find in your cupboard like me. Take your “dough” and press it into your baking dish and up the sides. You don’t want it to be too thick (hmm.. about 1/4 inch) then poke the bottom with a fork a couple times. If you have extra dough, have no fear! Set it aside and I’ll tell you what to do later.
Bake for 15-20 minutes until starting to look cooked and every so slightly golden and delicious. Once done, take out and turn oven down to 375 F.
While your crust is cooking/cooling, let’s make your filling! Yay! So take your garlic and olive oil and heat over medium high heat in a skillet. Add your bell pepper. Cook for a few minutes before adding your onion. Add your onion and saute everything up real nice. Add your canned tomatoes. In a separate skillet, cook up your ground beef until just browned (insides should be not quite done). Mix EVERYTHING together in one skillet or large bowl and add all your spices in.
Pour mixture into your crust and spread evenly. If you had extra crust, you can crumble it on top. Place into oven for 15-20 minutes, until meat is cooked and crust is golden brown on edges.
Let cool slightly before serving. Top with chopped tomatoes, cheese (if you roll that way), some tomato sauce, hot sauce, and/or whatever other crazy taco toppings you like!
GET. IN. MY. BELLY.
I served mine along side a salad because I love veggies. No, actually, I do. Can’t get enough… gotsta get my salad and greens in!