Vegan
Tex-Mex Loaded Cauliflower
Cantina-Style Guacamole
Ingredients
- 1 (12-oz) pkg cauliflower florets
- ¼ cup sliced onion
- 1 Tbsp olive oil
- 1 tsp cumin
- 6 oz frozen veggie crumbles
- ¼ cup mayonnaise
- 1 chipotle pepper in adobo sauce, chopped (see Note)
- 1 Tbsp lime juice
- ½ cup freshly shredded Cheddar cheese
- ¼ cup fresh salsa
- 2 Tbsp chopped fresh cilantro
- ½ cup whole-grain tortilla chips, lightly crushed
Instructions
- Preheat oven to 400°F. Toss together cauliflower, onion, oil, cumin, and desired amounts of salt and pepper over a rimmed baking sheet; spread in a single layer. Bake 25 to 30 minutes or until tender.
- Meanwhile, cook crumbles according to package directions. Whisk together mayonnaise, chipotle pepper, and lime juice in a small bowl.
- Sprinkle crumbles and cheese over cauliflower. Bake 8 to 10 minutes or until cheese is melted and lightly browned. Serve topped with mayonnaise mixture, salsa, cilantro, and chips.
Side Dish Ingredients
- 1 avocado, mashed
- 1 Tbsp chopped fresh cilantro
- 1 Tbsp finely chopped onion
- 1 Tbsp lime juice
- ⅛ tsp salt
Side Dish Instructions
- Mix together avocado, cilantro, onion, lime juice, and salt in a bowl. Serve over cauliflower.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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