CAULIFLOWER TACOS RECIPE | BON APPÉTIT
Provided by: Andy Baraghani
Yield: 4 servings
|1 green chile (such as serrano), finely grated|
|1 garlic clove, finely grated|
|¼ cup cashew or almond butter|
|3 Tbsp. fresh lime juice|
|3 garlic cloves, finely grated|
|¼ cup grapeseed or vegetable oil|
|2 tsp. ground cumin|
|2 tsp. smoked paprika|
|2 medium heads of cauliflower, cut into 1″–2″ florets|
|12 6″-diameter corn tortillas|
|1 small white onion, thinly sliced|
|Sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges (for serving)|
- Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.
- Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed, until dark brown and crisp on the bottom, 15–20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15–20 minutes longer.
- Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.
- Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.
EASY CAULIFLOWER TACOS RECIPE | EATINGWELL
Provided by: Liv Dansky
Categories: Healthy Taco Recipes
|6 cups cauliflower florets|
|1 medium red onion, sliced|
|3 tablespoons extra-virgin olive oil|
|2 teaspoons chili powder|
|½ teaspoon plus 1/8 teaspoon salt|
|¼ teaspoon ground pepper|
|1 ½ tablespoons lime juice|
|8 (6-inch) corn tortillas, warmed|
|1 small ripe avocado, cut into 16 wedges|
|Sliced radishes and chopped fresh cilantro for topping|
- Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- Toss cauliflower, onion, oil, chili powder, salt and pepper together in a large bowl until well combined. Spread in an even layer on the prepared baking sheet. Roast until deeply brown in spots and tender, 25 to 30 minutes. Transfer to a bowl; add lime juice and toss to coat.
- Divide the cauliflower-onion mixture evenly among tortillas (about 1/2 cup per tortilla). Top each with 2 avocado wedges. Top with radish slices and cilantro, if desired.
Calories 331 calories, CarbohydrateContent 38 g, FatContent 20 g, FiberContent 11 g, ProteinContent 7 g, SaturatedFatContent 3 g, SodiumContent 477 mg, SugarContent 5 g