Roasted Cauliflower


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.

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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