5 oz mushroom (140 g), such as baby bella, cleaned and quartered
1 ½ tablespoons olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
2 tablespoons chili powder
2 tablespoons soy sauce
salt, to taste
pepper, to taste
corn tortilla
tomato, diced
avocado, diced
tomato salsa
fresh cilantro
lime wedge
Nutrition Info
Calories 47
Fat 2g
Carbs 6g
Fiber 1g
Sugar 2g
Protein 1g
How to Make It
1. Step
Cut the cauliflower in half and break it into small florets.
2. Step
Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
3. Step
Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
4. Step
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
5. Step
Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
6. Step
Add the cauliflower “meat” to the tortilla, along with your favorite toppings. Serve with a lime wedge.
7. Step
If you have leftovers, the cauliflower “meat” will keep refrigerated in an airtight container for about 2 days.
