Tex Mex Cauliflower Food

TEX-MEX CAULIFLOWER RICE SALAD

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add one 16-ounce bag riced cauliflower (4 cups) and season with salt and pepper. Cook, tossing, until crisp-tender, about 1 minute. Stir in 1 cup thawed frozen fire-roasted corn. Spread out on a plate and let cool. Toss in a serving dish with one 15-ounce can black beans (drained and rinsed) and 1 cup pico de gallo (drained), adding 2 to 4 tablespoons of the pico de gallo liquid as needed.

CHILI LIME CAULIFLOWER WITH SMOKEY MAYO

Steps:

• Preheat the oven to 425 degrees F.
• Place the cauliflower florets on a sheet pan. Drizzle with the oil and sprinkle with the chile-lime seasoning, cumin, salt and pepper. Toss to coat and bake until the cauliflower is roasted and browned, about 25 minutes.
• For the smokey mayo: Meanwhile, make the sauce by adding the mayonnaise, honey, smoked paprika, salt, garlic, lime juice, chipotle pepper and adobo sauce to a bowl. Whisk together until smooth and incorporated.
• Remove the cauliflower from the oven and transfer to a platter. Drizzle the sauce over the top and garnish with the scallions.

TEX- MEX CAULIFLOWER

Steps:

• In a casserole pan, put in cooked cauliflower; pour melted butter over top.
• Sprinkle crushed chilies.
• Spread cheese.
• Put in 350° oven till cheese melts.

TEX MEX CAULIFLOWER RICE STUFFED PEPPERS

Steps:

• Place two quarters of cauliflower in food processor and buzz until it reaches the texture of rice. Repeat with the remaining cauliflower.
• Add 1 tablespoon of oil into a large skillet over medium heat. Add the first batch of cauliflower rice, season with salt and pepper and sauté until lightly browned, about 3 to 5 minutes. Repeat with the next batch.
• Store cauliflower rice in an airtight container.
• Preheat oven to 350ºF. Line a 9×13-inch baking dish with parchment paper.
• In a large bowl, combine cauliflower rice, corn, black beans, tomatoes, cheeses, cilantro, cumin, chili powder, salt and pepper to taste.
• Spoon the filling into each bell pepper cavity. Place stuffed peppers on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Allow to cool.
• Store peppers in an airtight container for 2 to 3 days.

TEX-MEX OVEN-ROASTED CAULIFLOWER TACOS

Steps:

• Heat oven to 400ºF.
• Mix sour cream and salsa until blended.
• Whisk egg whites and hot sauce until blended. Add to cauliflower in large bowl; mix lightly. Add coating mix; toss until cauliflower is evenly coated.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 25 min. or until cauliflower is tender and lightly browned.
• Spread sour cream mixture onto tortillas; top with cauliflower and cheese. Fold in half.