About the Recipe
Crispy, spice-roasted riced cauliflower tucked into warm almond flour tortillas, finished with bright toppings and bold flavor. A gluten-free, plant-forward taco that’s hearty, satisfying, and anything but ordinary. Perfect for ekadashi days or days where you just want a light healthy meal.
Ingredients
1 cup riced cauliflower
1/2 cup chopped spinach
1/2 cup chopped mushrooms
1/3 cup chopped bell peppers
1 tbsp neutral oil (i used almond oil)
1 tbsp Italian seasoning
1 tsp lemon juice
2 tsp oregano
Salt to taste
Black pepper to taste
1 tbsp homemade habanero sauce (or your choice of spicy sauce)
Chopped lettuce (for toppings)
Chopped tomatoes (for toppings)
Shredded mexican cheese (for toppings)
Fresh homemade salsa or salsa of your choice (for toppings)
Almond Flour Tortillas - https://amzn.to/4qTtLTq
Jalapeno Sauce (for toppings)
1/3 cup sour cream or plain yogurt
1/3 cup cilantro
2 tsp lemon or lime juice
salt to taste
1 tsp cumin powder
1/2 jalapeno chopped
Preparation
In a small pan, heat up some oil and cook the rice cauliflower along with mushrooms, spinach, and bell peppers till all the water content from both has evaporated
Add in salt, black pepper, italian seasoning, oregano, habanero sauce, and mix really well. Cook till slightly crispy
Heat up almond flour tortilla in another pan. Then on a serving plate add the cauliflower base, lettuce, tomatoes, salsa, jalapeno sauce, and cheese
Say a little prayer and enjoy!!
Jalapeno Sauce:
In a food processor mix in sour cream or yogurt, cilantro, lemon or lime juice, salt to taste, cumin powder, and jalapeno. Add 1-2 tbsp of water if needed to help blend into a sauce like consistency
Store in air-tight jar or container