SPICY CAULIFLOWER TORTILLA
I wanted something that felt very comforting, filling and satisfying. Tonight I'm making a spicy cauliflower tortilla. Serves 1.
1 double bag frozen cauliflower rice
½ white onion, finely chopped
½ cup tomatillo salsa (Kitchen Garden Farm)
1 garlic clove, minced
Cilantro, coarsely chopped, to taste
JF Spicy Salt, to taste
JF Universal Salt, to taste
Olive oil, to taste
Plant-based cheddar cheese, shredded, to taste (I like Violife)
In a stovetop pan, add frozen cauliflower rice and chopped white onion over medium-heat. Mix in garlic, JF Spicy Salt and olive oil. Once charred, add in tomatillo salsa for a spicy kick until melted. Scramble three eggs into a small omelet pan greased with olive oil. Add charred cauliflower rice into scrambled eggs. Sprinkle in JF Universal Salt to taste. Once set, top with cilantro and vegan cheddar. Flip over in pan until cooked. Optional: finish off with slices of avocado and finely chopped red onion.