Tex Mex Cauliflower Recipes

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.

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.

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.

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.