Amazing, healthy, fast, cheap…. how much better can it get.  And hello, it’s tacos!

One head of cauliflower, cut into small flowers, blanched and cooled (about 3 cups cooked)

1 T. olive oil

1 1/2 t. chili powder 

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. cumin

1/2 t. dried oregano 

1/3 C. water

1/3 C. salsa

One wedge of lime 

1/2 C. shredded cheddar cheese 

2 T. cilantro, minced 

2 heads of romaine, washed, dried, and cut

1/2 C. diced tomato 

1 avocado, diced 

1/8 C. sour cream 

Tortilla chips 

Run cooked cauliflower through food processor to create “rice”.  This can be done ahead and stored in refrigerator. 

Heat oil in a nonstick pan over medium low heat. Add cauliflower rice and next 5 spices and combine. Add water and salsa and let cook 1-2 minutes. Squeeze in wedge of lime. Add 1/4 C. of cheese and stir. Let melt into cauliflower. Add cilantro and remove from heat. Taste. Season with salt.

Place romaine a large bowl, add prepared cauliflower rice over top. Add tomato and avocado and remaining 1/4 C. cheese. Add sour cream in dollops and serve with chips. 

Serves approximately 4. 

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