Best Tex Mex Cauliflower Recipes

TEX-MEX OVEN-ROASTED CAULIFLOWER TACOS

Tex-Mex Oven-Roasted Cauliflower Tacos image

Try our take on Tex-Mex Oven-Roasted Cauliflower Tacos in under an hour! There's no meat in these cauliflower tacos, but there are tasty taco flavors.

Provided by My Food and Family

Categories Vegetable Recipes

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup TACO BELL® Verde Salsa
2 egg whites
3 Tbsp. hot pepper sauce
8 cups small cauliflower florets
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
12 corn tortillas, warmed
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

Heat oven to 400ºF.
Mix sour cream and salsa until blended.
Whisk egg whites and hot sauce until blended. Add to cauliflower in large bowl; mix lightly. Add coating mix; toss until cauliflower is evenly coated.
Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 25 min. or until cauliflower is tender and lightly browned.
Spread sour cream mixture onto tortillas; top with cauliflower and cheese. Fold in half.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 11 g

TEX- MEX CAULIFLOWER

Tex- Mex Cauliflower image

Make and share this Tex- Mex Cauliflower recipe from Food.com.

Provided by STARTERWIFE

Categories Cauliflower

Time 40m

Yield 4 CUPS, 4 serving(s)

Number Of Ingredients 4

Ingredients

4 cups cooked and drained cauliflower
1/2 cup melted butter
1 tablespoon crushed red pepper flakes
2 cups monterey jack pepper cheese

Steps:

In a casserole pan, put in cooked cauliflower; pour melted butter over top.
Sprinkle crushed chilies.
Spread cheese.
Put in 350° oven till cheese melts.

Nutrition Facts : Calories 441.1, Fat 40.3, SaturatedFat 25.4, Cholesterol 111.3, Sodium 496.8, Carbohydrate 6.1, Fiber 2.7, Sugar 2.9, Protein 16.1

TEX-MEX CAULIFLOWER RICE SALAD

Tex-Mex Cauliflower Rice Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add one 16-ounce bag riced cauliflower (4 cups) and season with salt and pepper. Cook, tossing, until crisp-tender, about 1 minute. Stir in 1 cup thawed frozen fire-roasted corn. Spread out on a plate and let cool. Toss in a serving dish with one 15-ounce can black beans (drained and rinsed) and 1 cup pico de gallo (drained), adding 2 to 4 tablespoons of the pico de gallo liquid as needed.