3 cups riced cauliflower
2 tsp. chili powder
¾ tsp. ground cumin
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. ground smoked paprika
½ tsp. ground coriander
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
1 Tbsp. olive oil
1. Combine cauliflower, chili powder, cumin, onion powder, garlic powder, paprika, coriander, salt, and pepper in a large mixing bowl; mix until thoroughly combined. Set aside.
2. Heat oil in large skillet over medium-high heat until fragrant.
3. Add cauliflower mixture, making sure not to fill the skillet too full as this will impede browning. If your skillet is not large enough, work in batches; cook, stirring frequently, for 5 to 7 minutes, or until cauliflower is lightly browned and cooked through.
RECIPE NOTE: Cauliflower taco filling can be served in lettuce cups or on corn tortillas with your favorite toppings, such as chopped tomato, chopped onion, chopped bell pepper, cilantro, and/or lime juice.