Roasted Cauliflower Tacos Recipe

These tacos are filling because they have roasted cauliflower and walnuts, as well as a crisp red cabbage slaw and a creamy avocado sauce.  

INGREDIENTS 

– 2 large poblano pepper – 1 large cauliflower, leaves and core removed, cut into small floret – ¼ cup avocado oil – 2 ½ teaspoons sea salt, divided – 2 teaspoons chile powder – 2 teaspoons smoked paprika – 1 teaspoon cumin seed – 2 large cloves garlic, minced – 1 cup chopped raw walnut – 3 tablespoons brine-packed capers, drained – 1 large lime, halved – 1 cup finely shredded red cabbage – ¼ cup thinly sliced red onion – 1 tablespoon red wine vinegar – 1 large avocado – ½ cup sour cream – ¼ cup cilantro leave – 1 small jalapeño, stem and seeds removed, chopped – ¼ teaspoon freshly ground black pepper – 12 corn tortilla – ½ cup crumbled queso fresco

Step 1

Grill or gas-stove roast poblano peppers to blacken and blister the skins on all sides. Seal steam by placing peppers in a heat-proof basin and covering with plastic wrap. Rest 10 minutes.  

INSTRUCTION

Step 2

Remove the peppers' stems and seeds and scrape off the charred skin with a sharp knife. Finely dice peppers. Preheat oven to 425 F.  

Step 3

Mix chopped poblanos and cauliflower with avocado oil on a large baking sheet. Roast mixture for 20 minutes. In a small bowl, mix 1 teaspoon of sea salt with the chile powder, smoked paprika, cumin seeds, and garlic  

Step 4

Remove the cauliflower and poblanos baking sheet from the oven and add walnuts and capers. Sprinkle and coat the sheet pan with chili powder. Squeeze ½ lime juice on top.  

Step 5

Return the baking sheet to the oven and roast for 15 minutes, tossing once or twice, until the cauliflower is softened and the spices are fragrant.  

Step 6

While veggies roast, mix cabbage, red onion, red wine vinegar, and ½ teaspoon salt in a bowl. Set aside. Keep the pan warm with foil after removing it from the oven.  

Step 7

Blend avocado, sour cream, ¼ cup cilantro, jalapeño, black pepper, 1 teaspoon sea salt, and ½ lime juice in a food processor. Make the mixture smooth.  

Step 8

Heat the tortillas in a skillet for 10–15 seconds per side.Put tacos together: Set out two hot tortillas. Put some roasted cauliflower filling on each tortilla.  

Step 9

Top cauliflower with cabbage slaw. Put a spoonful of avocado sauce. Alternatively, pipe the sauce on each taco from a ziplock bag with one bottom corner trimmed.  

Step 10

Top with fresh queso. You can garnish with fresh cilantro leaves. Serve tacos individually or on a dish.  

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