Roasted Cauliflower And Mushroom Migas

Do you practice lent? Even though I’m not super religious I do practice lent annually. I started as a young girl, you see my 90 year old grandfather practices and he taught me at an impressional age to follow suit. We would go to our local church on Ash Wednesday and get the smeared palm ash in the center of our foreheads,

and choose something that we absolutely loved to give up until Easter Sunday. Plus we would NEVER eat meat on Fridays during lent. My grandfather use to make either chile rellenos, shrimp patties, or ensalada de nopales, but there was always a pan of migas made for me. I was still not eating chile at that time and migas are sort of the kid friendly version of chilaquiles, since it’s the same concept minus the chile sauce.

Needless to say I still practice lent, and I still love migas. I made a vamped up version of vegetable migas for my son the other day and he went crazy for them. I sneaked in roasted cauliflower and mushrooms, and to be perfectly frank I couldn’t stop eating them either. Giving up meat on Fridays for lent has never been easier.

Ingredients for Roasted Cauliflower And Mushroom Migas:

• 1 – head of cauliflower
• 1 – tablespoon olive oil
• 2 – teaspoons salt
• 10 – corn tortillas
• 1/2 – cup vegetable oil
• 1/3 – cup onion (diced)
• 5 – mushrooms (sliced)
• 5 – eggs
• 1/2 – cup grated jack cheese
• 1/2 – cup grated cheddar cheese

Directions:

1. Preheat oven to 400 degrees fahrenheit.
2. Wash and cut up a head of cauliflower. Then spread it out on a baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon salt. 
3. Bake for 20 minutes. Set to the side. 
4. Cut corn tortillas into triangles.  
5. In a large frying pan over a medium flame add in vegetable oil. Allow to get hot.
6. Fry the corn tortillas in small batches, flipping them often, making them into crisp chips. 
7. Remove chips from oil and drain on a paper towel lined plate. Sprinkle with 1/2 teaspoon salt. 
8. Drain out excess oil from the pan leaving just a teaspoon of oil behind.
9. Place frying pan back over the flame and add in the onion. Saute for 3 to 4 minutes to soften.
10. Add in mushrooms and continue to saute for an additional 4 minutes. 
11. Add in roasted cauliflower. Mix to combine. 
12. Add in corn chips and mix completely. 
13. In a bowl whisk eggs then pour them over the veggie/corn chip mixture.
14. Mix to combine, and continue to cook until eggs are completely cooked.
15. Sprinkle both cheese over the top and allow to melt.
16. Serve hot, and garnish with sour cream and avocado. 
17. EAT THIS NOW!

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