Taco Salad with Cilantro Lime Cauliflower Rice

This Taco Salad with Cilantro Lime Cauliflower Rice is a flavorful, healthy dinner the whole family will enjoy. Make a few servings for tonight and refrigerate the rest for easy meal prep during the week.

You can buy pre-riced cauliflower (fresh or frozen) at most grocery stores, or rice your own at home. I used florets from two small heads of organic cauliflower and pulsed them in a food processor until they reached rice-sized pieces — avoid over-processing to prevent mush.

Consider doubling the recipe so you have ready-made lunches. The bowls keep well for up to four days in the fridge; add avocado right before serving. The dressing is versatile and keeps for about a week refrigerated — give it a good shake before using.

Homemade Taco Seasoning (makes a stash)

Store-bought taco seasoning packets often contain oils, sugar, anti-caking agents and ambiguous “natural flavors.” This homemade mix is simple, tastes better, and stores well.

Ingredients:

• 2 Tbsps chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 1 tsp smoked paprika
• 3 tsps ground cumin
• 2 tsps sea salt
• 2 tsps ground black pepper

Instructions: Whisk all spices together in a small bowl and store in an airtight container. Use about 2 Tablespoons per pound of ground meat, then adjust to taste.

Notes on Ingredients

Cheese: Buy a block of cheese (preferably grass-fed on sale) and shred it yourself. Pre-shredded cheese often contains anti-caking agents that affect melting and texture.

Lime juice: Always use freshly squeezed lime juice. Bottled lime juice can taste metallic or overly acidic. Quick tip: roll the lime firmly on the counter before cutting to get more juice.

Servings: 4

Ingredients

For the taco meat:

• 1 1/2 lbs lean ground beef or bison
• 2 Tbsps homemade taco seasoning mix (recipe above)

For the cauliflower rice:

• 1 lb cauliflower rice
• 1 Tbsp extra-virgin olive oil or avocado oil
• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly chopped cilantro leaves

For the toppings:

• 4 heaping cups Romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup olives, sliced
• 1/2 cup freshly shredded cheese
• Dollop of Greek yogurt (optional)

Yogurt dressing:

• Juice & zest from a large lime
• 1 Tbsp white wine vinegar
• 1 Tbsp raw honey
• 1/2 cup plain Greek yogurt
• 1/4 cup extra virgin olive oil
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Make the dressing: combine lime juice and zest, white wine vinegar, honey, Greek yogurt, olive oil, salt and pepper in a small jar. Shake or whisk until emulsified. Add a splash of water if you prefer a thinner dressing. Refrigerate until ready to use.

2. Cook the taco meat: heat a large skillet over medium-high. Add the ground meat and break it up with a spoon, cooking until no longer pink. Drain excess grease if needed. Sprinkle the meat with 2 Tablespoons of homemade taco seasoning and cook until fully done. Set aside to cool slightly.

3. Prepare the cauliflower rice: heat a clean skillet over medium, add the oil, then the cauliflower rice. Cook, stirring frequently, until tender-crisp—about 8–10 minutes. Remove from heat and stir in the fresh lime juice and chopped cilantro. Season with sea salt and pepper to taste.

4. Prep the bowls: assemble a base of Romaine lettuce in each bowl. Top evenly with cilantro lime cauliflower rice, seasoned taco meat, halved cherry tomatoes, sliced olives, shredded cheese, and a dollop of Greek yogurt if using.

5. Serve: drizzle each bowl with the yogurt-lime dressing right before serving and toss lightly. Enjoy!

— Rachel