Roasted Cauliflower
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
1/2 cup crushed corn chips
1/4 cup milk
1 small onion minced
2 cloves garlic minced
½ cup chopped cilantro
1 teaspoon cumin
2 eggs
1 1/2 teaspoons sea salt
1/2 teaspoon pepper
2 pounds ground beef
1 - 28 Oz can enchilada sauce
1 cup grated cheddar cheese
6" corn tortillas
Top with Sour cream, cotija cheese, sliced radishes, cilantro and, or avocados.
1/2 cup crushed corn chips
1/4 cup milk
1 small onion minced
2 cloves garlic minced
½ cup chopped cilantro
1 teaspoon cumin
2 eggs
1 1/2 teaspoons sea salt
1/2 teaspoon pepper
2 pounds ground beef
1 - 28 Oz can enchilada sauce
1 cup grated cheddar cheese
6" corn tortillas
Top with Sour cream, cotija cheese, sliced radishes, cilantro and, or avocados.
Directions:
To roast the cauliflower: Preheat oven to 425.
Toss cauliflower with olive oil, red pepper, salt, and put in a layer in a pan.
Roast 25 to 35 minutes, tossing halfway, until cauliflower is tender and golden brown.
To cook Farrow: Combine with 3 cups water.
Boil water, reduce heat to simmer, cook until Farrow is tender.
(Pearled Farrow takes 15 minutes; unprocessed Farrow takes 25 - 40 minutes.)
Drain off excess water, mix olive oil, garlic and salt. Set aside.
Toss cauliflower, Farrow, olives, sun-dried tomatoes, feta and lemon juice.
Taste and season with salt and pepper.
Divide to serve.
To roast the cauliflower: Preheat oven to 425.
Toss cauliflower with olive oil, red pepper, salt, and put in a layer in a pan.
Roast 25 to 35 minutes, tossing halfway, until cauliflower is tender and golden brown.
To cook Farrow: Combine with 3 cups water.
Boil water, reduce heat to simmer, cook until Farrow is tender.
(Pearled Farrow takes 15 minutes; unprocessed Farrow takes 25 - 40 minutes.)
Drain off excess water, mix olive oil, garlic and salt. Set aside.
Toss cauliflower, Farrow, olives, sun-dried tomatoes, feta and lemon juice.
Taste and season with salt and pepper.
Divide to serve.
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