February Recipe Redux theme is Taco Tuesday!! So as you can guess, we were encouraged to develop a creative taco recipe :) It is my belief that that the world can always use more vegetarian taco options so I decided to develop one to add to the mix! I used two of my favorite veggies as a base -cauliflower and mushrooms, and simply sauteed them with some onions and basic spices and the result was really delicious. Caulifower often has a potato-like texture, and mushrooms can be somewhat “meaty” in mouth feel so these two veggies worked very well as the filling to replace potatoes and meat, which are two popular types of taco fillings. This filling is very versatile and works well in tortillas, lettuce wraps, atop a salad or even as a yummy veggie side dish. You can add beans, cheese or your favorite meat to pump up the protein. I hope you will try it and also check out some of the other great taco ideas from the Recipe ReDux group!
5 cups chopped raw cauliflower florets
4 cups chopped Portobello mushrooms
1 cup chopped white onion
1 tablespoon olive oil
½ tablespoon chili powder
½ tablespoon ground cumin
salt to taste (optional)
After chopping up all the veggies add the mushrooms and the onions to a large pan coated with the tablespoon olive oil and sauté on medium high heat, stirring occasionally, until starting to brown (about 5 minutes). While the mushrooms and onions are cooking, steam the cauliflower al dente in a pot of shallow boiling water or in a microwave-safe dish in 1 inch of water (covered) for about 4 minutes. Drain the cauliflower and add it to the pan with the mushroom-onion mixture. Add the cumin and chili powder, mix well to coat the veggies and continue to heat for about 4-5 minutes until lightly browned and tender. Add salt to taste if desired and serve. This works great with tortillas, lettuce cups, or mixed in with black beans atop a salad or as a burrito bowl with beans, rice and cheese.
Make 5 cups 5 servings
Serving size: 1 cup Calories 90 Protein 4 g Carb 13 g Fiber 3 g Sugars 5 g Fat 3 g Saturated fat 0 g Sodium 40 mg