Cauliflower and Quinoa Taco "Meat"

 A vegetarian take on tacos.

Serves 4

Taco Meat

Cauliflower

3 cups riced cauliflower--either frozen or made in a food processor

3-4 tsp. taco seasoning

Preheat oven to 350

Toss cauliflower with taco seasoning.  Spread on parchment lined baking sheet.

Bake 20 min.

Quinoa

1 TB olive oil

4 garlic cloves, minced

2 1/2 tsp taco seasoning

1 TB tomato paste

1/2 cup quinoa, rinsed

1 cup water

In a medium saucepan, heat oil until shimmering.  Add garlic, taco seasoning.  Cook until fragrant, stirring constantly.   Add tomato paste.  Saute for about 1 minute.  Add quinoa and water.  Bring to a boil.  Cover.  Simmer for 20-25 minutes until water is absorbed.  Let sit covered for about 5 minutes.

Add cauliflower to quinoa.

Avocado Lime Crema

1/4 cup lime juice

1 TB olive oil

1TB water

1 large pitted avocado

1/4 cup lightly packed cilantro

1 small jalapeño, roughly chopped (optional)

Salt

In a food processor, combine lime juice, water and olive oil. Add avocado, cilantro, and jalapeño, and salt.

Blend until smooth.  Salt to taste.

Taco Seasoning

1 tsp. ground cayenne

1/4 cup chili powder

1/4 cup sweet paprika

2 TB ancho chili powder

2 TB dried oregano

2TB ground cumin

1 TB garlic powder

1 TB onion powder

1 tsp black pepper 

Add all in a jar and shake to mix. 

Serve with corn salsa, quartered cherry tomatoes, and hot sauce.