"Feed a cold" cauliflower hash rancheros by Jennifer Fisher

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.