Step 1

Preheat the oven to 350 F.

Step 2

Line a baking sheet with parchment paper. Tear up the tortillas into pieces (about 3-inch triangles) and place on the parchment paper lined baking sheet. Place in the oven to bake for approx. 10 minutes until crisp. Remove from the oven, set aside.

Step 3

Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.

Step 4

In a large ceramic/enamel lined skillet (or similar non-stick skillet), add the diced red onions, diced red bell peppers and jalapeño pepper, sauté over medium-high heat for 4 to 5 minutes.

Step 5

Then lower the temperature to medium and add the minced garlic and sauté for one minute, then add the cauliflower florets and the Herb/Spice mix, sauté for one minute, stirring constantly to allow the spices to release their fragrance.

Step 6

Next add 2 Tablespoons vegetable broth and the tamari to the skillet, stir well to combine. Then place a tight-fitting lid on the skillet and allow to simmer for 5 minutes, stirring halfway in-between.

Step 7

After 5 minutes, remove the lid and add the salsa and nutritional yeast, stir to combine.

Step 8

Stir in the baked tortillas, stirring constantly to coat the tortillas with the mixture. See recipes notes on salsa: tortilla ratio. Continue to cook for a minute or so. The tortillas should start to soften, then remove from the stove, cover with a tight-fitting lid and allow to sit for three minutes.

Step 9

Top with your favorite toppings such as chopped cilantro, avocadoes or vegan sour cream. Enjoy!