Basic Mex-Seasoned Roasted Cauliflower:
Ingredients:
1 Head Cauliflower
1 Tbsp Extra Virgin Olive Oil
3 Tbsp Mexican Spice Seasoning
Directions:
- Preheat oven to 400 degrees.
- Separate cauliflower into florets or slice into large, flat steaks. Rinse clean.
- Brush or toss with olive oil.
- Sprinkle or toss with Mexican Spice Seasoning.
- Line a rimmed baking dish with foil or a silicone baking mat.
- Arrange cauliflower in a single layer on the lined baking sheet.
- Bake 25-30 minutes, until soft, stirring every ten minutes.
- Serve as a side or try one of the ideas below to make it a meal. Substitute or add your favorite roasting vegetables to this recipe!
Cauliflower Taco Bowl
Take the roasted cauliflower above to the next level. With a couple of additions, it becomes a complete meal bowl. Add from the list below to create a delicious and veggie-packed meal.
Ingredients:
Basic Mex-Seasoned Roasted Cauliflower
1-2 lbs Ground Turkey
2 Tbsp Mexican Spice Seasoning per lb. Ground Turkey
Optional additional veggies –
– Grape Tomatoes
– Red Onion
– Zucchini
1 – 14 oz can of black or pinto beans, rinsed (if you would like a serving of carbohydrate)
Shredded lettuce (optional)
Salsa (optional)
Fat Free Greek Yogurt (optional – as an alternative to sour cream)
Directions:
- Preheat oven to 400 degrees.
- Prepare Basic Mex-Seasoned Roasted Cauliflower, adding whole grape tomatoes, sliced red onion, and moons of zucchini. Toss all of the veggies with oil and seasoning before adding to the roasting pan.
- While cauliflower is roasting, brown the ground turkey in a skillet on the stove top. Drain fat. Add Mexican Spice Seasoning and equal amount of water to the skillet. Mix through over medium heat. Once well combined, reduce heat to low and simmer, 10 minutes, allowing the water to evaporate and seasoning to absorb.
- Chop lettuce and rinse beans, if using.
- Serve all parts a la carte, allowing everyone to create their own bowls.
- Hungry families might also serve this with Easy Mexican Basmati Rice
Cauliflower Chicken Nachos
Love nachos, but trying to avoid making a meal of tortilla chips? Bump up your cruciferous count while enjoying your favorite Mexican seasoning flavors by making cauliflower nachos.
This is the Basic Mex-Seasoned Roasted Cauliflower recipe loaded with all of your favorite Mexican-style ingredients. Add chicken to make it a complete meal, or leave it out and offer these nachos as a side to tacos, enchiladas, or tortilla soup.
Ingredients:
1 Head Cauliflower
1 Tbsp Extra Virgin Olive Oil
3 Tbsp Mexican Spice Seasoning
1 C Grape Tomatoes
1 14oz Can Black or Pinto Beans, drained.
1/2 Red Onion, sliced
1/2 – 1 C Shredded Mexican Cheese
1- 2 C Shredded Rotisserie Chicken
Salsa (optional)
Fat Free Greek Yogurt (optional – as an alternative to sour cream)
Directions:
- Preheat the oven to 400 degrees.
- Chop Cauliflower into large steaks about 1/2” thick. Lay on a rimmed baking sheet lined with foil or a silicone baking mat. Brush with olive oil on both sides. Sprinkle with Mexican Spice seasoning.
- Place cauliflower in oven to roast for 10 minutes. After 10 minutes, remove from oven and flip Cauliflower steaks using tongs. Add Red Onion and Tomatoes to the roasting pan. Roast for another 10 minutes.
- Remove from oven and check cauliflower for softness. Add Beans, Chicken, and Shredded chicken to the roasting pan. Roast for another 5 minutes.
- Check to be sure cheese is melted and cauliflower is soft and browning at the edges.
Serve with salsa and Greek Yogurt.
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