Paleo Cauliflower Rice Tacos




  1. In a large sauté pan, brown hamburger meat on a medium setting. Keep covered to prevent drying.
  2. In a separate pan, sauté cauliflower florets, coconut oil, and 1/2 teaspoon sea salt for about 5-10 minutes, or until desired consistency is reached. I like my “rice” a little crunchy, so I err on the side of 4-5 minutes. But you can go longer.
  3. Once hamburger meat is browned, add remaining sea salt, cumin, oregano, white pepper, and garlic salt. Keep covered and set aside. Do not drain yet as the spices will mix better.
  4. Layer cauliflower rice pieces in large mixing bowl OR divide across 2-3 plates. Top with hamburger meat (I use a slotted serving spoon to drain excess oil), green onions, tomatoes, and other desired toppings. Serve warm.
  5. Store any remaining in the refrigerator and consume within 24 hours.


To make cauliflower rice, I break the florets into smallish pieces first and add them in small batches to my food chopper. I then break the pieces down with 10 quick pulses, never holding the button down for more than a second. Any pieces that don’t break down are removed and added to the next batch. DO NOT OVER-CHOP.