3-4 cups (300-400 g) cauliflower florets, washed, cleaned, and chopped into bite-size pieces of one to two inches (2.5-5 cm). For long hair, use 2 tsp (10 ml) of olive oil spray. Olive or coconut oil. 1 tsp (3 g) Cumin: ¼ teaspoon (1 gram) turmeric
1 tsp (3 g) Tajin or Chili Lime Seasoning 4-6 oz (113-170 g) Lean ground meat, turkey, or meatless crumbles, cooked 3 tablespoons (42 grams). Cheese, shredded: pick from half skim cheddar, mozzarella, or Mexican cheese blend.
¼ cup (70 g) Plain, unsweetened Greek yogurt. For garnish, use 2 tbsp (25 g) chopped tomatoes and ½ lime split into two equal wedges.
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine cauliflower and oil spray (or add oil). Toss to evenly coat the cauliflower. Add the seasonings and toss again.
Place the seasoned cauliflower in a single layer on the baking sheet and bake for 30 minutes.
While the cauliflower roasts, brown and fry the meat (or veggie crumbles) in a nonstick skillet.
Remove the cauliflower from the oven and evenly top with meat and cheese. Return the cauliflower to the oven and cook for another 2 to 5 minutes, or until the cheese is melted. (You can adjust the oven setting to low broil and cook for an additional 2 to 3 minutes to crisp up the cheese and cauliflower at the edges).