Cauli Taco Bowl

Thanks to my SIL for sending me this cauliflower taco recipe!  We made it previously and loved it so made it again today as bowls.  I use one teaspoon of the sriracha but you can use two... or more if you dare!

For the taco bowl, we skipped the tortillas from the original recipe and layered iceberg lettuce, brown rice, seasoned cauliflower, black bean mixture, some salsa, shredded cheese, a dollop of Greek yogurt, and thinly sliced red onion.  You can easily add guac or other toppings too!

This reheats very well so makes a great next day lunch too!

Cauli Taco Bowl

Seasoned Cauliflower:
1 TBSP olive oil
1 small head of cauliflower, chopped fine (or a bag of riced cauliflower)
1 TBSP chili powder
1/2 tsp garlic salt
1/2 tsp dried oregano
1/2 cup salsa
1/4 cup water

Black Bean mixture:
1 TBSP olive oil
1 small onion, chopped
15 oz can black beans, undrained
1 or 2 tsp sriracha hot sauce

Optional:
Cooked brown rice
Chopped or torn lettuce
Shredded nacho cheese blend
Plain Greek yogurt or sour cream
Red onion, thinly sliced
Salsa
Avocado or guacamole


First make the seasoned cauliflower: Heat tablespoon of olive oil in a large skillet.  Add cauliflower and cook until it begins to soften (about 3 minutes). Add chili powder, garlic salt, and oregano, and mix to thoroughly coat cauliflower.  Cook 2 more minutes, stirring frequently.  Add salsa and water, and stir.  Bring to a simmer and reduce heat to low.  Cook until most of the liquid is absorbed, stirring occasionally (about 5 minutes).

Next make the black bean mixture: Heat tablespoon of olive oil in a medium skillet.  Add onions and saute until tender (about 7 minutes).  Add black beans (including liquid), stir and gently mash the black beans leaving some texture.  Stir in sriracha.  Simmer until heated through.

Layer as desired using the seasoned cauliflower, black bean mixture, and your choice of toppings.