| 13 | 55 | 177 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 40 min | 4 |
| 1 medium head | Cauliflower (cut into florets) |
| 2 tsp | Extra virgin olive oil |
| 1/2 tsp | Cumin (ground) |
| 1/4 tsp | Sea Salt |
| 1/4 tsp | Chili powder |
| 1/4 tsp | Garlic powder |
| 1/2 cup | Pepper jack cheese (shredded, can also use Monterrey Jack) |
| 1/4 cup chopped | Tomato |
| 1/4 cup | Red onion |
| 1/4 cup chopped | Orange bell pepper |
| 1 1/2 medium pepper(s) | Jalapeno pepper (sliced, with seeds and veins removed) |
| 1/2 cup cubes | Avocado (or mashed) |
| 2 tbsp | Cilantro (coriander) (finely chopped) |
Preheat oven to 425º F.
Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet.
Bake for 30 to 35 minutes, or until tender crisp and golden.
Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.
Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.
| Milk Alternative | 0.3 |
| Vegetables | 3.4 |
