Cauliflower is a member of the cancer-fighting, cruciferous veggie family. Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both our heart and brain health!
Makes 8 servings
Ingredients
4 (16 oz) package Cauliflower florets
1 tablespoon Onion powder
1 tablespoon Garlic powder
1 tablespoon Chili powder
1 tablespoon Cumin powder
2 cups fat free refried beans
1/2 cup Mexican cheese (or Vegan cheese)
2 (10 oz) can Diced tomatoes
Optional toppings:
2 Bell pepper
2 Jalapeños
2 (4 oz) cans Black olives
1 Red onion
1 (15 oz) can corn
1/2 cups Cilantro
2 Avocado
1/2 cup Greek yogurt (optional)
Directions:
1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper or spray with cooking spray. Slice cauliflower into 1/2-inch slices if using fresh, or distribute frozen florets on pan.
2. Mix the 4 powdered seasonings together in a small bowl. Spray cauliflower florets with cooking spray and now sprinkle with seasoning mix. Gently toss to coat. Roast 20 minutes, until cauliflower is tender and starting to brown. While the cauliflower is roasting, mix diced tomatoes (or salsa) with refried beans in a small bowl.
3. Remove the pan from the oven. Push cauliflower together in the center of the pan. Top cauliflower with refried bean mixture, sprinkle with cheese, and add bell pepper and jalapeño slices on top, if using. Return to the oven and bake until the beans are heated through and the cheese has melted, about 5-10 minutes.
4. Top cauliflower with Greek yogurt, black olives and cilantro, if using. Add additional toppings as well. Add avocado, if using, and serve directly from the sheet pan. You can also transfer to a platter for serving or portion onto plates.
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