Cauliflower Tomato Skillet, that’s what’s for supper!

Print More

Happy New Year! If you are like most people, you made a resolution for the new year, and a lot of those resolutions revolve around diet and exercise. I personally have switched to a ketogenic diet that restricts carbs and is rich in healthy fats, moderate protein and lots of low carb vegetables. It has taken some getting used to and I’ve done quite a bit of experimenting with new foods and recipes. This recipe was an instant hit and can be enjoyed by anyone. 

Cauliflower Tomato Skillet


1 lb. ground beef or turkey

¼ medium sweet onion, diced

½ red pepper, diced

3 Tbsp. taco seasoning (if you don’t have just use chili powder, paprika and cumin, ¼ tsp. each; salt/pepper to taste)

1 can diced tomatoes

12 oz. cauliflower rice, fresh or frozen

Approximately. ½ cup chicken broth (or veggie broth)

1 cup shredded cheddar or Mexican cheese blend


1) In a large skillet over medium heat, brown the meat until almost cooked through (just a little pink still). Add the onion and pepper and continue to cook until meat is no longer pink. Stir in the seasonings

2) Add the tomatoes and cauliflower rice and stir to combine. Stir in the broth and bring to a simmer.

3) Reduce the heat to medium-low and cook until the cauliflower begins to soften, 4-8 minutes depending if fresh or frozen.

4) Sprinkle the cheese on top and wait for it to melt. Serve with avocados and sour cream and a scoop of salsa if you like.

*Note: this can be made with zucchini instead of cauliflower if you prefer. You can also use whatever color peppers you prefer and increase the amount of them. This recipe is very open to adaptations.

Buon Appetito.