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.