Ingredients

Cooked Things

• 1 bag Fresh Riced Cauliflower. If using frozen, make sure it’s completely defrosted, drained and as dry as possible. If using a whole cauliflower to start with, make sure you have about 2 ½ cups riced in a food processor prior to cooking.
• 1 Medium Russet Potato, diced into ¼” cubes (Adding for textural variety).
• 1 bag of Taco Seasoning (Siete Foods makes Whole30 compliant versions).
• 1 can Corn, drained and as dry as possible. Frozen doesn’t work well here.
• Olive Oil
• Salt

Raw Things

• 1/8 cup Red Cabbage, shredded.
• 1 head of Romaine Lettuce, shredded.
• 1 cup of diced Tomatoes
• 1 can Black Beans, rinsed and drained
• Guacamole Salsa (On loan from Michelle Hinojosa. Makes about 1 Cup)
• 1 large ripe Avocado, cut into half and flesh scooped out.
• 2 large Tomatillos, quartered.
• 1/8 of large Red Onion, cut into large chunks. About 1/4 cup.
• Jalapeno (depends on how spicy you like it- I’m using just 1/2 tablespoon, without seeds.
• 1/2 heaping cup Cilantro Leaves/Stems
• Juice of 1 Lime
• 1 small clove of Garlic, crushed.
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil
• Optional Pickled Red Onions (Adapted from the Kitchn)
• Remaining Red Onion, thinly sliced into half rounds.
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 cup red wine or apple cider vinegar
• 1 Bay Leaf (optional)
• 5 Peppercorns (optional)

Directions

Make Pickled Onions

1. Add all ingredients except onions into a jar or another airtight container. Set aside.
2. Reserve enough onion for the guacamole salsa and set aside. Slice your remaining onion into thin half moons- you can use your mandolin if you’re brave.
3. Place onions into the strainer and run under hot tap water for about 30 seconds, moving around the onions to ensure the water is getting to all the slices.
4. Drain off as much of the water as possible, then add onion slices into the jar. Put on lid and shake around to make sure all the sugar and salt gets dissolved. Put in fridge until ready to assemble bowl.

Make the Guacamole Salsa

1. Dump all ingredients into the blender and blend until smooth and creamy. You can adjust the consistency by adding another tomatillo to make it looser, or pulse instead of blending to make it thicker/chunkier. Always taste and adjust for salt, acidity and spiciness to your liking.
2. Put into an airtight container and set aside in the fridge.

Prep Cooked Items

1. Drain and set aside the can of corn, if using. Corn needs to be as dry as possible. You can lay out in a single layer on kitchen towels.
2. Drain and set aside the can of black beans, if using.
3. Take both large skillets/saute pans and put them over medium high heat. Add about 1 tablespoon of olive oil to both pans.
4. While pans are heating up, dice your potato into very small chunks. Add to one pan, and arrange into a single layer and don’t touch for about 3 minutes. Turn them every few minutes, until they are nearly done. Add a pinch of salt. Move to one side of the pan, and add in the riced cauliflower on to the cleared portion of the pan. Leave it alone for 2-3 minutes, then slowly start incorporating the cauliflower with the potato. When the cauliflower is almost done, add in another pinch of salt. Add in the taco seasoning packet. Combine and let cook about 2 more minutes. Total cooking time will be about 15-17 minutes.
5. While potato is cooking, turn your attention to the other pan. Add your corn and arrange into a single layer on the pan, and don’t touch for about 4-5 minutes. We want blistered/charred skin on the corn. Flip to the other side of the corn kernels and don’t touch for about 3 minutes. Add a pinch of salt. Once nicely charred, set aside. Takes about 10 minutes.

Prep the raw ingredients

1. Slice the red cabbage and romaine lettuces. Chop the tomatoes.

Assemble

1. Gather items from fridge, get the drained beans, have the prepped raw items your cooked items ready. Arrange either on a large serving platter, or into individual bowls. You can also place every item in its own dish and serve buffet style.