What a time to be alive. This week, we have all been cooped up in our homes, waiting out the course of Coronavirus in the US. In the spirit of full transparency, I have to admit I’m very concerned about what this pandemic means for the future. At the same time, I’m trying to enjoy the social distancing measures by hunkering down in the kitchen and trying out some new recipes. This is a great time to learn to cook! Roasting is one of my favorite ways to prepare vegetables, and it’s the only way to make cauliflower in my book. I love the versatility of cauliflower, and in an effort to not eat all canned food since I’m making less trips to the grocery, I made these lovely refreshing Roasted Cauliflower Tacos with Avocado Sauce.
The avocado sauce is honestly just a creamier version of blender guacamole, but I like that it has a little added tartness from the yogurt. I really encourage you to get creative with this. Is there another veggie you could roast instead of cauliflower? Try it out! What about zucchini with corn and black beans? If you want to make a sauce, but you don’t have an avocado, how about making a pico de gallo? Or what if you made queso instead? This is such a great jumping off point for any taco recipe. But please enjoy yourself and stay safe! Protect your health, and let this experience be a chance for you to be creative! See the full recipe below.
- 1 avocado
- ½ bunch cilantro with stems
- half of a jalapeno
- 4 tbsp plain greek yogurt
- juice of 1 lime
- ½ cup vegetable oil
- ½ tsp kosher salt
- 1½ tsp chili powder
- 4 tsp cumin
- 2 tsp paprika
- 2 tsp kosher salt
- ½ cup vegetable oil
- 2 heads of cauliflower, cut into ½ inch florets
- 8 tortillas
- pickled red onion for topping (optional)
- chopped cilantro leaves for topping
- queso fresco for topping
- Preheat the oven to 425 F.
- To make the avocado sauce, halve the avocado long ways, remove the pit and skin. Add the avocado, cilantro, jalapeno, yogurt, lime, vegetable oil and salt to a blender. Blend until smooth and creamy.
- To make the tacos, in a large mixing bowl, add the chili powder, cumin, paprika 2 tsp salt, and vegetable oil. Whisk together. Add the cauliflower to the bowl and toss to coat in the spice mixture. Spread on a large baking sheet or two baking sheets in an even layer. Bake on the center rack for 25 minutes or until lightly browned and tender.
- Meanwhile, heat the tortillas in a skillet over medium high heat for one minute on each side. To assemble the tacos, add the avocado sauce, then the cauliflower mixture, top with queso fresco, pickled red onion, and cilantro.
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