For the base:
- 2 - 12 oz. packages frozen riced cauliflower
- 1 egg, beaten
- 4 oz. shredded reduced fat Mexican blend cheese
- 1 - 4 oz. can chopped green chiles, drained
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1/4 tsp. salt
Preheat oven to 400F. Spray a 9x13 glass baking dish with avocado oil spray.
Steam the riced cauliflower according to package directions and let cool slightly. In a mixing bowl, combine the steamed cauliflower with the egg, cheese, chiles, cumin, garlic and salt. Stir to combine.
Use a silicon spatula to press the cauliflower mixture into your greased dish.
Pop it in the oven for 20 minutes, until edges have started to brown.
For the taco topping:
- 1 small onion, chopped
- 2 bell peppers, seeded and chopped
- 1 tbsp. minced garlic
- 1 - 12 oz. package Impossible LITE
- 1 - link Impossible Spicy Sausage (from a pack of 4), casing removed
- 2 tbsp. taco seasoning
- 1- 15 oz. can enchilada sauce
- 2 oz. shredded reduced fat Mexican blend cheese
While the base is in the oven, spray a large skillet with avocado oil spray and add the onion and bell peppers. Allow to cook until starting to soften, about 5 minutes. Add the garlic and stir to combine.
Add the Impossible LITE & sausage to the pan, breaking it up with a wooden spoon. Allow to cook until browned, about 5 minutes.
Stir in the taco seasoning and mix well. Pour the enchilada sauce into the pan and allow to simmer until the base is out of the oven.
Spoon the taco topping over the top of the cooked base, smoothing it out with a silicone spatula.
Top it with the remaining 2 oz. of cheese and pop it into the oven for 10 minutes, until it is bubbling and the cheese is melted.
Enjoy with all of your favorite taco toppings such as diced tomatoes, sliced black olives, avocado chunks, sour cream, taco sauce, etc.
YUM!
