"Feed a cold" cauliflower hash rancheros by Jennifer Fisher
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Ingredients
Olive oil
1 tsp(s)
Onion
1½ small
Garlic
1 clove(s), large
Uncooked cauliflower rice
24 oz
Chili powder
2 tsp(s)
Onion powder
½ tsp(s)
Smoked paprika
½ tsp(s)
Ground cumin
1 tsp(s)
Dried oregano
1 tsp(s)
Jennifer Fisher Spicy salt
1 tsp(s)
Canned diced green chiles
1 tbsp(s)
Canned diced tomatoes
14 oz, fire-roasted variety
Egg
2 large, fired with cooking spray
Grain-free tortilla
2 tortilla(s), toasted
Avocado
¼ medium
Cilantro
1 tbsp(s), finely chopped
Instructions
1
In a 12-inch nonstick skillet, heat the oil on medium-high. Add the onion and garlic. Cook 2 to 5 minutes, until onion is translucent, stirring often. Add the cauliflower rice. Season with the chili powder, onion powder, smoked paprika, cumin, oregano, and Spicy Salt. Stir to combine.
2
Add the green chilies. Cook 5 to 6 minutes, until cauliflower begins to brown in spots. Stir in the tomatoes. Cook 1 minute, stirring.
3
On a large plate, arrange the tortillas. Spoon the cauliflower mixture onto tortillas. Top with the eggs, avocado, and cilantro. Season eggs with additional Spicy Salt, if desired.
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