Keto Couli Nacho Crumble
Thinly sliced (or crumbled) cauliflower, tossed with bold seasonings, ground pork, and cheese, then baked until golden and crispy-edged. Pile on your favorite low-carb toppings,
Ingredients
- 1 head cauliflower
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp sea salt
- 1/4 cup avocado oil
- 1 lb ground pork
- 1 cup shredded cheddar cheese
- 1 tomato diced
- 4 green oinions sliced
- 1/2 cup fresh cilantro chipped
- 2 avacados sliced
- jalapenos, sour, cream, salsa, optional
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper (or use a big casserole dish).
- Heat a large skillet over medium heat. Add ground pork and start browning it, breaking it up as it cooks.
- While pork browns, prep the cauliflower: slice it as thinly as possible (it’ll crumble some—that’s okay, it’s called nachos for a reason!). Place in a large bowl.
- In a small bowl, mix chili powder, cumin, onion powder, and sea salt.
- Sprinkle half the seasoning over the cauliflower. Add avocado oil and shredded cheddar—toss until everything is coated.
- Add the remaining seasoning to the pork and continue cooking until fully browned (no pink left).
- Toss the cooked pork into the cauliflower mixture and stir well to combine.
- Spread the whole mixture evenly on the baking sheet in a single layer (the more spread out, the crispier!).
- Bake 25–30 minutes, stirring halfway, until golden and crispy on the edges.
- While it bakes, chop your toppings (tomato, green onions, cilantro, avocado).
- Remove from oven, pile on all your fresh toppings, and dig in while hot!
Notes
6–8g net carbs per serving (depending on toppings)