Cauliflower Tot Taco Salad
For the Cauliflower Tots:
1 head of cauliflour
1 cup cheese (I used 1/2 cup Cheddar, 1/2 cup Monterrey Jack)
1 egg
1 tablespoon almond flour
1 teasooon taco seasoning
olive oil for browning
For the Taco Salad:
1 teaspoon olive oil
1 pound 93% ground turkey
1 jalapeno pepper, diced
1 poblano pepper, diced
1 can rotel tomatoes, drained
2 tablespoons taco seasoning
1/2 cup water
1/2 cup cheese (1/4 cup Cheddar, 1/4 cup Monterrey Jack)
sour cream
1 tomato, diced
1 jalapeno, sliced
1 purple onion, diced
To make the Cauliflower Tots:
Preheat oven to 425 degrees. Clean and remove the cauliflower from the stem. Chop the florets into 1-inch pieces and place in a pot to steam. Heat a pot of water to boil and steam the cauliflower for approximately 5-8 minutes. Place the cauliflower in a colander and allow to drain and cool. Once cooled, squeeze excess water from the cauliflower using either several layers of paper towels or a towel. This should give you approximately 2 cups of drained cauliflower. Place the drained cauliflower in a large bowl. Add the cheese, egg, almond flour, and taco seasoning. Stir to combine. Spoon out approximately 1 tablespoon of the mixture and form into an oval (kind of shaped like a tater tot). Heat 1 tablespoon olive oil in a pan over medium heat. Place the cauliflower ovals in hot oil and brown on each side for approximately 1 minute.
Place on a baking sheet. Once all cauliflower ovals are browned, place in the oven and cook for 8-10 minutes or until crisp. Remove from the baking sheet and place in a cast iron skillet.
To make the Taco Salad:
Heat a large pan over medium high heat and add the jalapeno pepper and the poblano pepper. Cook until soft. Add the turkey meat and brown. Add the rotel tomatoes, taco seasoning, and water. Cook until all water is absorbed. Add the taco meat over the cauliflower tots in the cast iron skillet and top with cheese. Place back in the oven until the cheese is melted.
Garnish with sour cream, tomatoes, onion, and jalapeno slices.
For the Cauliflower Tots:
1 head of cauliflour
1 cup cheese (I used 1/2 cup Cheddar, 1/2 cup Monterrey Jack)
1 egg
1 tablespoon almond flour
1 teasooon taco seasoning
olive oil for browning
For the Taco Salad:
1 teaspoon olive oil
1 pound 93% ground turkey
1 jalapeno pepper, diced
1 poblano pepper, diced
1 can rotel tomatoes, drained
2 tablespoons taco seasoning
1/2 cup water
1/2 cup cheese (1/4 cup Cheddar, 1/4 cup Monterrey Jack)
sour cream
1 tomato, diced
1 jalapeno, sliced
1 purple onion, diced
To make the Cauliflower Tots:
Preheat oven to 425 degrees. Clean and remove the cauliflower from the stem. Chop the florets into 1-inch pieces and place in a pot to steam. Heat a pot of water to boil and steam the cauliflower for approximately 5-8 minutes. Place the cauliflower in a colander and allow to drain and cool. Once cooled, squeeze excess water from the cauliflower using either several layers of paper towels or a towel. This should give you approximately 2 cups of drained cauliflower. Place the drained cauliflower in a large bowl. Add the cheese, egg, almond flour, and taco seasoning. Stir to combine. Spoon out approximately 1 tablespoon of the mixture and form into an oval (kind of shaped like a tater tot). Heat 1 tablespoon olive oil in a pan over medium heat. Place the cauliflower ovals in hot oil and brown on each side for approximately 1 minute.
Place on a baking sheet. Once all cauliflower ovals are browned, place in the oven and cook for 8-10 minutes or until crisp. Remove from the baking sheet and place in a cast iron skillet.
To make the Taco Salad:
Heat a large pan over medium high heat and add the jalapeno pepper and the poblano pepper. Cook until soft. Add the turkey meat and brown. Add the rotel tomatoes, taco seasoning, and water. Cook until all water is absorbed. Add the taco meat over the cauliflower tots in the cast iron skillet and top with cheese. Place back in the oven until the cheese is melted.
Garnish with sour cream, tomatoes, onion, and jalapeno slices.