Roasted Cauliflower Tacos
Healthy lunches should not be a drag and this recipe packs so much flavor it is always a joy to make.
Not to mention it is super easy to make.
Ingredients:
For The Roasted Cauliflower:
1 medium purple cauliflower ( you can use any color cauliflower..i’m am just a purple kinda gal)
2 tsp olive oil
2 small garlic cloves, minced
pinch of salt
1/4 tsp cumin
1 fresh jalopeno ( remove seeds for a milder taste)
1 lime
For The Tacos:
Shredded Savoy cabbage
Thinly sliced red onion
Cubed fresh tomatoes
1/2 bunch Fresh Cilantro
Tapatio Hot Sauce
For The Avocado Dressing
1 avocado
1/4 cup plain greek yogurt or non dairy option
1/4 cup water ( you can add more if you want it thinner)
juice of 1 lime
pinch of salt
1/2 bunch cilantro
2 Angelic Bakehouse Garden Wraps or taco size tortillas of your choice.
DIRECTIONS:
Preheat the oven to 400 and line a baking sheet with parchment paper.
Divide the cauliflower into small florets
Place the cauliflower florets into a large glass bowl and season with the olive oil, salt and pepper, cumin, lime juice and garlic. Toss to coat evenly.
Place the seasoned cauliflower florets onto the baking sheets and bake for about 20 minutes.
While the cauliflower is cooking combine the avocado, the lime,minced garlic, the yogurt , the water, the salt and cilantro into a blender and blend until smooth. Feel free to adjust the water to achieve the desire consistency. For tacos I prefer to stay on the thick side to avoid mushy wraps.
Remove the cauliflower from the oven and heat the two wraps directly on the oven racks, just for a couple of minutes.
Once the tortillas are warm and a bit stiff, place them onto a plate, and assemble the tacos.
Place the shredded savoy cabbage, the diced tomatoes, the thin red onion, the roasted cauliflowers, add cheese if you like, then drizzle the avocado dressing, the tapatio hot sauce and garnish with fresh cilantro.
Enjoy
