As you may have noticed from my last recipe post, I'm on a bit of a cauliflower train - but for good reason. As I mentioned in my last post, cauliflower is a great source of antioxidant-rich nutrients and is anti-inflammatory.
Tacos are great and there is no denying that but they can become quite unhealthy when we are slopping them with cheap ground beef, lots of cheese and store bought sauces. This recipe is a fun twist on your typical taco recipe and is a suitable option to spice up Taco Tuesday, for vegans/vegetarians or anyone for that matter.
I hope you enjoy :)
1 head of cauliflower, chopped coarsely
6-9 corn tortillas
1 tbsp cumin
1 tbsp chili powder
1 tbsp paprika
2 cloves of garlic, minced
1 tbsp coriander
2 bell peppers, sliced
1 red onion, diced
1 avocado, sliced
1/2 lime, juiced
1/2 limed for serving
1 tbsp honey dijon mustard
1 tbsp pure maple syrup (optional)
2 tbsp avocado oil
Cashew Cream Cheese
2 tbsp water (add more if needed)
2 tbsp nutritional yeast
1 clove of garlic, minced
1/2 lime, juiced
1 tsp sea salt
1 tsp hot sauce (more or less if depending on preference)
2 tbsp olive oil
Preheat oven to 400F
Combine cauliflower, cumin, chili powder, paprika, garlic, coriander, 1/2 juiced lime, honey dijon mustard and maple syrup
Place in oven for 30 minutes
Add 1 tbsp of avocado oil to to frying pan with bell pepper and red onion. Cover and cook until softened
Add other tbsp of avocado oil to a separate frying pan and add 2 tortillas at a time. Cook until browned on each side. Repeat and add more avocado oil if needed.
Combine all the ingredients for the cashew cream cheese to a food processor and blend until smooth. Add water if needed.
Remove cauliflower from oven and add to tortillas and bell pepper mixture
Serve with avocado slices, lime juice, and cashew cream cheese
If you liked this post then I suggest you check out these other recipes:
In good health,
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