Sheetpan Cauliflower Taco Meat
It’s Taco Tuesday....on a Wednesday! Because, apparently there are no days in the week anymore. Who really cares what day it is anyway, I was craving Mexican food so I made it happen. Except...I had no meat, no tortillas and no salsa. CHALLENGE ACCEPTED.
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I took my go-to Sheetpan cauliflower rice recipe and transformed it into taco meat by adding taco spices and chipotle adobo sauce. Hemp seed and Pecans provide the texture and crunch - Trust me: THIS IS THE JAM.
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I whipped up a pico de gallo by chopping tomato, red onion and cilantro and then hitting it with some lime and salt. DONE. Now listen, I can’t say my homemade whole wheat tortillas were anything to write home about but no biggie because at least I’m out here making something outta nothing! {but seriously somebody please stop me if I EVER post about churning butter}
STEP BY STEP PICTURES:
Sheetpan Cauliflower Taco Meat
Ingredients:
- 1 lb cauliflower rice (about 3 cups, packed)
- 1 red pepper, small dice
- ¼ small red onion, small dice
- ½ cup hemp seeds
- ½ cup chopped pecans or walnuts or almonds
- 1 tablespoon plus 1 teaspoon garlic powder
- 1 tablespoon cumin
- 2 teaspoons ancho chili powder
- 1 ½ teaspoons coriander
- 1 teaspoon salt
- ½ teaspoon chipotle
- ⅛ teaspoon cinnamon
- 3 tablespoons adobo sauce
- 2 tablespoons olive oil
- 1 tablespoon minced cilantro
- lime wedge
Instructions:
- Preheat the oven to 400 convection. If you do not have a convection setting on your oven, increase oven temperature to 425.
- Place cauliflower and vegetables onto the sheet tray. Toss all the ingredients well with hemp seeds and pecans. Drizzle with olive oil and adobo sauce. Toss well. Place in the oven for 15 minutes, toss once then cook another 15 minutes.
- When rice is done, garnish with minced cilantro and a slice of lime.