Servings: 4

2 tablespoons avocado oil 2 tablespoons avocado oil
¾ teaspoon chili powder ¾ teaspoon chili powder
¾ teaspoon ground cumin ¾ teaspoon ground cumin
¾ teaspoon onion powder ¾ teaspoon onion powder
4 cups cauliflower florets 4 cups cauliflower florets
1/2 cup chopped tomato ½ cup chopped tomato
1 avocado, diced 1 avocado, diced
¼ cup chopped fresh cilantro ¼ cup chopped fresh cilantro
2 tablespoons pickled jalapeño peppers or fresh jalapeño pepper slices 2 tablespoons pickled jalapeño peppers or fresh jalapeño pepper slices
2 tablespoons finely chopped red onion 2 tablespoons finely chopped red onion
2 cups shredded or chopped cooked chicken 2 cups shredded or chopped cooked chicken
8 oz. shredded Mexican cheese blend 8 oz. shredded Mexican cheese blend
¾ cup finely shredded cabbage ¾ cup finely shredded cabbage

Preheat oven to 400 degrees F
Line a cookie sheet with parchment paper and spray lightly with cooking oil spray. (I use olive oil or avocado oil spray)
Combine oil, chili powder, cumin, and onion powder in a large bowl.
Add florets to the oil mixture coating evenly. Arrange florets on prepared cookie sheet and bake for 15 minutes.
Meanwhile, combine chopped tomato, avocado, cilantro, jalapeños, and red onion in a medium bowl and gently mix together to make salsa.
Shred cabbage.
Remove cookie sheet from oven. Top cauliflower with chicken distributing evenly over the cauliflower. Sprinkle cheese over everything and pop it back in the oven for 5 more minutes.
Remove from oven and using a spatula or egg turner, lift ¼ of the mixture onto a clean plate. Top with ¼ of shredded cabbage and ¼ of the homemade “salsa”. Serve warm.

Nutritional information may vary slightly.  Nutritional information may vary slightly.