This healthy taco salad is a whole foods, plant based recipe! Using cauliflower to replace the ground beef and a cashew based sour cream means you get to enjoy all of the delicious creamy flavors of a traditional taco salad without added cholesterol and unhealthy fats.
Heat a non-stick skillet over medium heat.
Add the finely diced cauliflower to the skillet and sprinkle with the spices.
Dry saute the cauliflower for 20-30 minutes, stirring occassionally. The cauliflower should be deply browned with crispy edges when it's done cooking.
In a separate pot or pan add an inch of water and the sliced green pepper.
Water saute the green pepper over medium heat for 5 minutes, until just tender.
Open the can of beans and rinse under hot running water.
Divide the lettuce, cauliflower, beans, corn, and green pepper evenly between 4 bowls.
Top the salads with 1/2 cup salsa, 1/4 cup cashew sour cream, fresh green onion , olives and hot sauce.
**Calorie and nutritional information is an estimate only.