|15 min||40 min||4|
|1 medium head||Cauliflower (cut into florets)|
|2 tsp||Extra virgin olive oil|
|1/2 tsp||Cumin (ground)|
|1 dash||Sea Salt|
|1 dash||Chili powder|
|1 dash||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.