Paleo “Taco” Salad

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings


  • 1 large head cauliflower cut into florets
  • 2 tablespoons canned unsweetened coconut milk
  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 tablespoon ground cumin
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup low sodium chicken broth or use homemade
  • 2 large tomatoes diced
  • 3 large avocados pitted, peeled and diced
  • 1 cup shredded Romaine lettuce
  • 1 14-oz. can sliced black olives


  • Steam cauliflower until very tender; drain then place in a blender or food processor along with the coconut milk; puree until smooth then set aside.
  • In a large skillet, heat the olive oil over medium-high heat until hot. Add next 7 ingredients (ground beef through salt and pepper); cook for 5 minutes, breaking up ground beef, or until browned.
  • In a large crock cooker, layer ground beef mixture and cauliflower mash; pour broth over the top. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until beef is cooked through.
  • Evenly arrange a portion of beef/cauliflower mixture on each dinner plate; top with layers of tomatoes, avocados, lettuce and olives; serve.


SERVING SUGGESTION: A relish tray of carrot, celery and jicama sticks.
NUTRITION: Per Serving: 1016 Calories; 80g Fat; 52g Protein; 30g Carbohydrate; 12g Dietary Fiber; 157mg Cholesterol; 1165mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 12 Fat. Points: 28
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