Skillet Ground Turkey Taco Cauliflower Rice

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Skillet Ground Turkey Taco Cauliflower Rice, an easy skillet dinner made with ground turkey and cauliflower rice topped with lettuce, avocado and salsa for an low-carb, weeknight meal!

Skillet Taco Cauliflower Rice, an easy skillet dinner made with ground turkey and cauliflower rice topped with lettuce, avocado and salsa for an low-carb, weeknight meal!
Ground Turkey Taco Cauliflower Rice

I love brown rice, but when I want a low-carb meal, cauliflower rice is my jam! More cauliflower rice recipes popular here are Cauliflower Fried Rice, Cauliflower Rice Arancini Balls, Cauliflower Rice Arroz Con Pollo and Mexican Cauliflower Rice, to name just a few.

This recipe is a great way to get your kids to eat more cauliflower because it’s all mixed in with the meat. It’s a quick dish, ready in under 30 minutes and also gluten-free, keto, whole30 and Paleo, as well as Weight Watcher friendly of course!

How To Make Cauliflower Rice

  • You can’t beat the convenience of pre-cut or frozen cauliflower rice. But the shelf life of pre-cut fresh cauliflower is short, and the frozen is fine when your in a pinch. For the best taste I prefer to make it myself, it’s so fast and easy to make with a food processor (this is the one I have) affil link.
  • To make cauliflower rice, in batches,  place a few florets in the food processor and pulse a few times until it resembles rice. You don’t want to over process it, 3 times is usually enough. You don’t want to overcrowd the food processor or it will require you to pulse it more, resulting in over-processed pieces.

How To Cook Cauliflower Rice

  • To cook, saute a little oil in a skillet and add the cauliflower until tender about 5 to 8 minutes.
  • If cooking in a sauce, add the cauliflower rice at the end. It only takes about 5 to 8 minutes to cook.
  • You can also roast riced cauliflower in the oven, which gives you a wonderful nutty flavor. See my Roasted Cauliflower Rice recipe here.

How To Make Skillet Taco Cauliflower Rice

Skillet Taco Cauliflower Rice, an easy skillet dinner made with ground turkey and cauliflower rice topped with lettuce, avocado and salsa for an low-carb, weeknight meal!

Skillet Taco Cauliflower Rice, an easy skillet dinner made with ground turkey and cauliflower rice topped with lettuce, avocado and salsa for an low-carb, weeknight meal! Skillet Taco Cauliflower Rice, an easy skillet dinner made with ground turkey and cauliflower rice topped with lettuce, avocado and salsa for an low-carb, weeknight meal!

More Cauliflower Rice Recipes

This easy skillet dinner combines ground turkey taco meat with cauliflower rice topped with lettuce, avocado and salsa for an easy, low-carb weeknight meal!
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4.66 from 47 votes
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Skillet Taco Cauliflower Rice

256 Cals 26 Protein 12.5 Carbs 13 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Mexican
Skillet Taco Cauliflower Rice, an easy skillet dinner made with ground turkey and cauliflower rice topped with lettuce, avocado and salsa for an low-carb, weeknight meal!

Ingredients

  • 1 lb 93% lean ground turkey
  • 1 1/4 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 3/4 cup water
  • 4 oz canned tomato sauce, 1/2 can
  • 4 cups uncooked riced cauliflower
  • For the toppings:
  • 4 ounces avocado, 1 small
  • chopped cilantro
  • 1 cup chopped lettuce
  • 1/4 cup jarred salsa
  • lime wedges

Instructions

  • Over high heat, brown the turkey in a large skillet breaking it into smaller pieces as it cooks, about 5 minutes.
  • When no longer pink add 1 teaspoon salt and the dry seasoning and mix well.
  • Add the onion, pepper, water and tomato sauce and cover.
  • Simmer on low for about 15 minutes.
  • Remove the cover and add the cauliflower, add 1/4 teaspoon salt and cook until tender, about 8 minutes.
  • Transfer to a plate and serve with avocado, lettuce, salsa and lime.

Nutrition

Serving: 11/4 cups, Calories: 256kcal, Carbohydrates: 12.5g, Protein: 26g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 80mg, Sodium: 697.5mg, Fiber: 5.5g, Sugar: 4.5g
WW Points Plus: 7
Keywords: cauliflower rice, cauliflower rice recipes, how to make cauliflower rice, Skillet Taco Cauliflower Rice, taco cauliflower rice

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104 comments

  1. We made this exactly as written but with a bag of Trader Joe’s cauliflower rice.   Served it over a bed of lettuce with salsa, chopped cilantro and lime juice,   Delicious!

  2. Flavor is great and love that it is low carb. However it was all to “fine” for me. I needed bigger chunks to chew. I’m thinking instead of minced bell pepper it would be good with chopped or diced pepper and other veggies such as zucchini, and definitely more than 2 tablespoons – at least half of a pepper. I might even try roughly chopping the cauliflower rather than ricing it, just to give the texture some hardiness. I realize this probably takes the kid friendly out of it for those trying sneak in the veggies

  3. This dish was so easy and delicious! I did buy frozen cauliflower rice and I sautés it for about 10 minutes and that took all of the water out, Hubby really enjoyed it and we served it on a bed of arugula. 

  4. Cauliflower rice very nicely absorbs the tomato and spice flavors.

  5. Made this exactly as described twice now and it’s a huge hit! 

    Do you think if I used enchilada sauce instead of tomato occasionally, it would still turn out?

  6. I added a can of Rotel tomatoes in addition to the tomato sauce. We thought it was delicious and is now on our favorites list.

  7. I love this recipe! Super easy to make and tastes great as leftovers. I usually double the spices. I eat it over romaine and it’s a great way to get in a bunch of veggies!

  8. Thank you! Thank you for your website and all the recipes that look so amazing and are WW friendly. I came across this site when looking for mock mashed potatoes made with cauliflower. which were BTW most delicious!!!!!

  9. My husband and I both have very different taste buds and it’s difficult to find something we both love, but this is something we both love, and I make it once a week. Only subs are jalapeño instead of regular pepper (I add 1 jalapeño) and use the whole 8oz of tomato sauce. I also add shredded cheddar to my portion, and he sometimes eats as tacos (he says it reminds him of Taco Bell but healthier) and adds shredded cheddar on top. Thanks Gina! You are my number 1 go-to for healthy recipes. My husband has lost 80 lbs eating your recipes.

  10. Does the calorie count include the toppings like the avocado?

  11. Does the nutrition info and points include the avocado, salsa and other toppings? Or is it just for the food made in the skillet?

  12. We love Skinnytaste and have been cooking Gina’s recipes for 2 years. This is an absolute BUST. I am not actually sure what I even made. Maybe it’s because I used frozen riced cauliflower? Anyway, never again. 

    • It’s definitely because you used frozen. It doesn’t taste the same and the water content will be off. You have to use fresh. They have pre-chopped cauliflower in the produce section with the bagged salads and veggies. That’s what I use. 

  13. Love this recipe. However I tweaked it some. Doubled the tomato sauce and also added diced tomatoes, black beans and corn. Hit it with some red pepper flakes as well. Yum!