Cheesy Cauliflower Taco Casserole

The grocery had cauliflower for BOGO last week. So, for Taco Tuesday I came up with dish. The flavors were delish and it is a very filling dish. The leftovers reheated well in the microwave or could be put into a single serve casserole dish and reheated in the toaster oven. I did use up a sack of Gardein Crumbles, which were in the freezer. We have not been eating very much processed food and I think a can of lentils would make a great substitute. But, trying to use what's in the freezer now that it's hurricane season. Feel free to substitute with the ingredient of your choice. 

This was so yummy, but I didn't realize this picture was so blurry!!

• 1/2 cup sweet onion, sliced
• 1 green bell pepper, diced
• heaping tablespoon pre-minced garlic
• 1 package Gardein ground be'f (crumbles)
• 3 cups cauliflower florets, bite sized
• 1 can fire-roasted diced tomatoes, don't drain
• 2 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 1 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Chuck's cheese sauce
• Garnishes: cilantro, pickled jalapenos, extra cheese sauce, salsa

In a large cast iron skillet, add 2 tablespoons water over medium heat. Add onions and bell pepper.

Sauté 4-5 minutes until soft. Add garlic and stir, cooking for another minute.

Add the crumbles and the cauliflower.

Cook stirring occasionally 4-5 minutes.

Add the tomatoes with their juice, chili powder, cumin, oregano and smoked paprika. Stir to combine and bring to a simmer. 

Add cheese sauce and put in toaster oven preheated to 350F. 

Cook until cauliflower is soft and cheese gets a little brown. 

Garnish as desired and enjoy!! This would also go well with a side salad.