Taco Salad with Crispy Cauliflower

Who doesn’t like a taco? I prefer a taco salad, because I feel so much more satisfied afterward. But they are usually covered in tortilla strips, or worse, in a giant deep fried tortilla bowl. Don’t forget the sour cream, ground beef, corn, and chipotle ranch. But taco night DOESN’T HAVE TO be a disaster for your diet. I prefer to make my salad at home, topped with crispy roasted cauliflower. I hope you enjoy this recipe as much as I do!

Ingredients:

1lb 94% Lean Ground Turkey

1 Zucchini, diced

½ Bag of Brazilian Blend Frozen Veggies

½ Head of Cauliflower, cut into florets

Green Leaf Lettuce

Coleslaw mix (cabbage and carrots)

Cherry Tomatoes cut in halves

Avocado cut in small cubes

Salsa

Chili Powder

Mrs. Dash Fiesta Lime

Cayenne Pepper (Optional)

Salt

 

Directions:

Preheat the oven to 375 degrees. Cover your cauliflower with a very thin coating of oil with a misto sprayer of olive oil, or olive oil Pam spray. Toss the cauliflower while sprinkling on chili powder and Mrs. Dash until they are coated with color. Depending on your taste, sprinkle with a pinch of salt or cayenne pepper. Personally, I like it so hot it makes you sweat.

Spread the cauliflower in a single layer on a baking sheet, giving them a little room to breathe. Pop them in the oven, and set the timer for 45 minutes. Make sure you stir them half way through!

Brown the ground turkey, add the frozen veggies, and stir until hot. Notice how I use only a small amount of the frozen veggies. I usually don’t eat corn, because the body does not easily digest it. This blend really makes this salad special though.

The next step is where your taste buds come in again. Sprinkle in chili powder and Mrs. Dash until your mixture is coated. Get crazy and add some smoked paprika or chipotle if you want. Add as much seasoning as you’d like and give it a taste. Be cautious with the cayenne, and keep it light on the salt. Add a tbsp. of water if it becomes dry. The last step is to throw in the diced zucchini. Only cook the zucchini a few minutes, preventing it from becoming mushy.

Green leaf is the best lettuce for taco salad, in my humble opinion. Toss the lettuce with two tablespoons of salsa. Top your salad with a sprinkle of coleslaw mix, a few cherry tomatoes, ¼ of an avocado, and ¼ of the pan of meat mixture (since it makes 4 servings, duh!). Get your crispy cauliflower out of the oven and put a ring of them around your salad. Fresh cilantro is a nice touch. I like a few drops of hot sauce on top, too. 😉

This recipe is great for 4 people, since you can all share the avocado and have a happy belly. If its dinner for two, split the avocado (What the heck?) it is full of healthy fats and nutrients. I also like to have leftovers for a salad mid week when I’m very busy.

Taco Salad with Cauliflower nutrition

 

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Posted in Nutrition, Recipes

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