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Low-Carb Cauliflower Taco Bowls With Sriracha Mayo

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Ingredients
  

  • 1 Head Cauliflower Finely Chopped
  • 1 16 oz. Can Of Beans, rinsed and drained I used white kidney beans
  • 2 TBSP olive oil
  • 1/2 Cup Enchilada Sauce (mild)
  • 1 TBSP Sriracha
  • 2 TBSP Light Mayonnaise
  • 1/4 TSP Cumin
  • A Pinch Smoked Paprika
  • A Pinch Chili Powder
  • Onion Powder I only added a few shakes
  • Garlic Powder I only added a few shakes
  • Salt & Pepper to taste
  • Shredded Cheese, Optional For Topping
  • Chopped Jalapeños, Optional For Topping. I used canned Jalapeños that are mild and tamed.

Instructions
 

  • Mix together sriracha and mayonnaise. Add mixture to ziplock baggy just to make it easier to squeeze on top of cauliflower. Set aside. When its time to top on cauliflower, cut off corner tip of the bag.
  • Chop the cauliflower finely so its small crumbly pieces. Add to a large bowl to mix.
  • Add olive oil, enchilada sauce, and spices. Mix together until everything is well combined.
  • Add to large saute pan and cook over medium-high heat for 7-10 minutes, covered. Making sure to mix things frequently.
  • Add beans to pan with cauliflower and mix around. Turn down heat to low and cook for another 3 minutes.
  • Add mixture to a serving bowl, top with aioli, cheese, jalapeños (whichever toppings you choose).
  • Enjoy!