1 large head cauliflower
1 tsp. ground cumin
4 tbsp. olive oil
1/4 c. cilantro, finely chopped
1/4 c. parsley, finely chopped
2 tbsp. red wine vinegar
1 small clove garlic, pressed
Heat oven to 425°F
Cut 2 slices from cauliflower center, 1 inch thick each; save the rest.
Combine cumin and 1 Tbsp oil and brush all over cauliflower slices; sprinkle with ¼ tsp salt.
Heat 1 Tbsp oil in an oven-safe skillet on medium-high.
Brown cauliflower, about 3 minutes.
Turn over slices, transfer skillet to oven, and roast until stem is just tender, 15 to 20 minutes.
In a bowl, combine remaining ingredients, including oil, plus ½ tsp salt.
Spoon over “steaks.”
2 extra large portobello mushrooms
1 red bell pepper
½ a sweet onion – optional
1 tablespoon EVOO
2 tablespoons chipotle seasoning
1 minced garlic clove
½ teaspoon cumin
Pink Salt to taste
4 Cauliflower Tortillas
1 can black beans
Preheat oven to 425F
Slice the portobellos into ½ inch thick wedges and slice bell pepper in to ½ thick strips. If adding onion, cut into ½ inch thick rings or half moons.
Place all on a sheet-pan lined sheet pan & Mix marinade ingredients together in a small bowl.
Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle portobellos with salt.
Roast 20 minutes or until portobellos are fork-tender.
While this is roasting, heat the beans and puree
When ready to serve, warm the tortillas
Spread generously with the bean puree
Divide chipotle portobellos and peppers (and onions if used) among the tortillas
Top with fresh avocado