I complicate things. I try so hard to come up with good recipes for this blog, that I end up coming up with nothing at all and feel defeated. As soon as I step away and start cooking for myself and my own enjoyment again, things get tasty. I’m really going to focus on sharing the recipes for foods that I like to eat, instead of trying to guess what you like to eat.
This really has hardly any similarities to huevos rancheros, but it sounded catchy and I couldn’t think of another name.
Honestly, the only thing it does have in common is eggs. There are nods to traditional huevos rancheros though in the use of pinto beans, a tortilla and salsa. If you’ve never had huevos rancheros, I highly recommend it at your next Mexican food outing. My husband always orders this, because it’s delicious…and one of the only vegetarian items on the menu.
Even if you think you don’t like cauliflower, give it a try. Cauliflower is one of those vegetables that everyone claims to hate, but the real problem is they’ve just never had it prepared in a tasty way. This doesn’t taste overly cauliflower-y at all. It has a great texture and is a really subtle earthiness in the background.
1/2 head cauliflower, cut into small pieces In a large pan over medium-high heat, add the cauliflower, oil and salt. Cook, stirring occasionally, until the cauliflower begins to brown and stick to the bottom. About 10 minutes.
Cauliflower Huevos Rancheros
2 tablespoons high heat oil
1/2 teaspoon salt
1 cup frozen corn
1 can pinto beans, drained
1/2 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Tiny splash of lime juice (1 teaspoon-ish)
1/4 cup fresh cilantro, chopped
5 eggs, cooked to your preference (I scrambled these)
4 flour tortillas (or GF substitute, if needed)
Add the frozen corn, pinto beans, cumin, onion powder, paprika, garlic powder and lime juice and stir to combine. Cook until hot throughout.
Remove from heat and stir in the chopped cilantro.
Heat a large, dry pan over medium-low heat.
Place a tortilla in the pan, add 1/4 of the eggs, 1/4 of the cauliflower mixture and a couple tablespoons of salsa. Once the tortilla is warm, soft and pliable, remove from the pan to a plate and serve.
1/2 head cauliflower, cut into small pieces
In a large pan over medium-high heat, add the cauliflower, oil and salt. Cook, stirring occasionally, until the cauliflower begins to brown and stick to the bottom. About 10 minutes.