Cauliflower Quinoa Taco "Meat"

When we were omnivores, tacos were a mainstay with ground beef, chicken, turkey, pork; basically any ground meat that was on sale that week. Going plant based put me on a quest for an alternative to this that didn't upset my stomach. Most vegan "meat" products are filled with textured vegetable protein or vital wheat gluten or fat, all of which are not digestion friendly for me. I found a recipe for quinoa meat, but that never seemed to have enough bite so one day I decided to add the crumbled cauliflower. That was it! My family loves it. It's easy on the digestion. It adds protein to the meal as well as veg!

This meat is great in crunchy and soft tacos, nachos, burritos and enchiladas. And, if you want to change up the seasoning, it could be the meat for stroganoff, lasagna, etc. (just bake it a bit longer for the texture to firm up more). Anywhere ground meat would be called for in a recipe. I don't know the "leftovers" timeline for this, as it never lasts more than a couple of days! I just made a quesadilla for my daughter's lunch with it and refried beans this morning! A great protein punch!

Servings:

4 cups prepared

Ingredients:

10 oz frozen/fresh riced cauliflower (if using frozen, defrost & drain)

1 cup dry quinoa

2 cups water

1 package taco seasoning (or 2 tbsp prepared homemade taco seasoning)

Instructions:

Preheat oven to 405°.

In saucepan, bring 2 cups water to boil and pour in quinoa and stir. Reduce heat to medium to low heat (whatever setting keeps a simmer - just a slight roil of the water - on your stove) and cover. Let simmer for 20 minutes or until water is completely absorbed.

While quinoa is cooking, prepare cookie sheet with a layer of parchment paper or silicone mat. Set aside.

Pulse cauliflower in food processor until just "crumbled" (think cooked barley size). Be careful not to mash it. Unless using frozen, then just defrost and press out excess water. Pour into large mixing bowl. This should make about 2 cups crumbled cauliflower.

When quinoa is finished cooking and all liquid absorbed, pour prepared quinoa into large mixing bowl with cauliflower. Stir in taco seasoning until well blended.

Pour all onto prepared cookie sheet spreading out as much as possible.

Bake in 405° oven for 30 minutes, stirring at 15 minutes. Remove from oven and serve as desired!