Cauliflower Tot Taco Salad

I almost love nothing better than having dinner outside in our garden.  We only have a limited time that we can enjoy dining al fresco--thanks to the gnats, mosquitos, and heat (gotta love Louisiana weather).  But, right now I'm enjoying the heck out of it.  We are eating most meals in the garden and loving every minute of it.  This is one of my all-time favorite meal.  It's low-carb and very delicious.

A few years ago, I started making lots of things with cauliflower to save on the carbs and because I developed a severe allergy to corn (good-bye taco chips).  I started experimenting with ways to enjoy my favorite type of food--Tex Mex, and not break out into hives all over my body.  Now, I actually prefer cauliflower tots, but I probably would totally fight you for a chip!

Cauliflower Tot Taco Salad

Printable Recipe

For the Cauliflower Tots:
1 head of cauliflower
1 cup cheese (I used 1/2 cup Cheddar, 1/2 cup Monterrey Jack)
1 egg
1 tablespoon almond flour
1 teaspoon 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.




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