If you are like me, you love any excuse to eat tacos. They are the perfect vehicle for combining your favorite protein, something crunchy, some avocado, and, of course, salsa. If you don't eat meat, no need to miss out on the taco party. I've got a recipe for spicy and flavorful cauliflower tacos that will fit in perfectly with your Cinco de Mayo festivities or any taco Tuesday.
The star of this Cinco de Mayo fiesta is the taco! Cauliflower is coated in a spicy and smokey spice blend, roasted until crisp, and then placed into a tortilla. Crunchy red cabbage, spicy radish, smooth avocado, cilantro, and a cooling lime crema bring the party to this taco fiesta. To pair with your tacos, consider a green sauce laced brown rice, smokey flavorful red beans, and, of course, a tequila cocktail.
Cauliflower Tacos
Serves 4
ingredients
1 medium to large head cauliflower, cut into florets
2 tablespoons avocado oil or olive oil
1/2 teaspoon chipotle or chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon coriander
Pinch sea salt
Freshly ground black pepper
8 small organic corn tortillas
Garnishes: thinly sliced radish, shredded red cabbage, sliced avocado, cilantro, sliced limes, and your favorite green salsa
method
Preheat oven to 375 degrees F. On a parchment paper-lined sheet tray, toss together the cauliflower, oil, chipotle powder, smoked paprika, cumin, coriander, salt, and pepper. Transfer to the oven and roast for 25 to 30 minutes, tossing halfway through cooking.
To assemble, place some cauliflower into your favorite warm tortilla. Top with radish, cabbage, avocado, cilantro, lime crema, fresh lime juice, and green salsa, if you wish.
Lime Crema
1/2 cup plain greek-style yogurt
2 tablespoons fresh lime juice
Whisk together the lime juice and yogurt and serve as a condiment to your tacos.
Smokey Red Beans
ingredients
1 cup pinto or kidney beans, rinsed, soaked for 8 hours, and rinsed again
1 tablespoon olive oil
1 shallot, minced
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon chipotle powder or chili powder
1 teaspoon cumin
1 teaspoon cinnamon
1 bay leaf
Pinch sea salt
3 cups vegetable stock or water
4 scallions, thinly sliced
method
In a dutch oven or large pot, warm the olive oil. Add the shallot and garlic, and sauté 3 minutes until translucent. Add the oregano, paprika, chipotle, cumin, and cinnamon, and toast spices for 2 minutes.
Add the drained beans and toss to combine with the spices and aromatics.
Add the stock or water, bay leaf, and salt. Bring to a boil, reduce to a simmer, partially cover, and cook for 1 - 1 1/2 hours or until beans are fork tender. Top with scallions.
Green Rice
ingredients
1 cup brown rice
1 1/2 cups water or vegetable stock
1/2 cup cilantro
1 1/2 cups spinach
1 clove garlic
1 tablespoon olive oil
1/4 cup fresh lime juice
Pinch sea salt
method
Bring 1 1/2 cups water or stock to a boil. Add rice, a pinch of salt, reduce to a simmer, and cover. Cook for 30 minutes or until water is absorbed. Turn off heat and let steam for 5 minutes.
While the rice cooks, combine the cilantro, spinach, garlic, olive oil, lime juice, and a pinch of salt in a blender. Blend until smooth. If needed, add a teaspoon or two of water to thin. Mix with the cooked rice, and fluff with a fork.
