If you love Mexican food like I do, then you will love this Cauliflower Taco Salad.  I roasted my cauliflower florets in some tasty Mexican seasoning, and added them to my sautéed onions and peppers.  I served mine on a bed of quinoa and romaine lettuce.  This dish was full of flavor, and it had a nice kick to it.  I topped the salad off with a tasty, basil dressing.  Share this with your fellow foodies.

Cauliflower Taco Salad

Ingredients for Cauliflower:
1 Tablespoon of olive oil
2 Cups of cauliflower, roughly chopped
1/2 Red bell pepper, chopped
1/2 White onion, chopped
2 Tablespoons of taco seasoning

For the Skillet:
1 Tablespoon of olive oil
1 Red bell pepper, chopped
1/3 White onion, chopped
1 jalapeño, chopped
2 Cups of quinoa, cooked
1 15-ounce can of black beans, drained and rinsed
1 Cup of frozen corn
1 Tablespoon of Italian seasoning
2 Tablespoons of taco seasoning
1/4 Cup of salsa, or as needed
Quinoa, (cook quinoa according to directions on packaging)

Basil Dressing:
1/2 Cup of vegan mayonnaise
1 Tablespoon of apple cider vinegar
1/2 Bunch of basil
2 Cloves of garlic, minced
Himalayan and pepper
Add water as needed

Directions:
-Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the chopped cauliflower ingredients to large bowl with seasoning, toss to coat then add the cauliflower to a baking sheet with parchment paper. Bake in the oven for 30 minutes, tossing halfway.
-Heat a cast iron skillet over medium heat then add the onion, red bell pepper, white onion, jalapeño pepper to the pan and sauté for about 10 minutes. Then add the quinoa and black beans along with 1/4 cup of salsa. Combine ingredients. Heat on low until ready and set aside.
-To prepare the basil dressing, add the ingredients to a blender or food processor, except the water. Adjust seasoning as needed. Thin with water until desired consistency is reached. To assemble the salad, layer greens on a serving plate with quinoa mixture and cauliflower on the plate. Drizzle basil dressing and serve and enjoy!