Ingredients:
- 4 Tblsp Water
- Avocado oil
- 1 Head Chopped Cauliflower
- 2 Avocados
- 3 Tomatoes
- 1 Red Onion
- 2 Limes
- Cilantro
- Habanero Green Pepper
- Romaine Lettuce
- Refried Beans
- Black Beans
- Plant-Based Queso
- Ancho Chili Powder
- 4 Tblsp Red Pepper Romesco Sauce (found at Whole Foods, you can also substitute this for taco seasoning but, we LOVE this sauce and highly recommend it for a unique flavor!)
- Taco Shells
Instructions:
- Add water, avocado oil, cauliflower, squeeze of half a lime, ancho chili powder (your preference-we like ours spicy so I add a lot), & Red Pepper Romesco Sauce to the pan.
- Let cauliflower cook on stovetop until soft. (We let ours stay just a tad firm for the extra crunch!)
- While cauliflower is simmering, cook black beans with half of your diced red onion in a separate pot. (I season ours with the same ancho chili powder, pepper, a dash of salt, and a little avocado oil as well!) Use this time to also heat and season refried beans.
- For vegan taco bowl-add beans to the bottom first then cover with the toppings of your choice! For tacos-stuff starting with beans, add cauliflower, and finish with cold toppings.
- Drizzle plant-based queso (I heat this up in a saucepan or microwave), squeeze lime and garnish with cilantro
Enjoy!
