Ingredients
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For the pan-roasted cauliflower:
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1 large head of cauliflower (about 2 pounds)
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Pink Himalayan salt or sea salt
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Black pepper
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Optional: Smoked paprika, cumin powder, garlic powder, chili flakes, etc.
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For the creamy avocado salsa:
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2 medium ripe avocados
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1 small tomato, diced
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1/2 jalapeño pepper, seeded and finely chopped
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Juice of half a lime
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Salt and pepper to taste
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For the tortillas:
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1 cup whole wheat flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup water
Directions
Subtitle: A Delicious and Nourishing Twist on Traditional Mexican Street Food
Description: These veggie tacos are packed with protein from the cauliflower and topped with a creamy avocado salsa that will have you licking your fingers! Plus, they’re gluten-free, oil-free, nut-free, and whole food plant-based.
Ingredients:
For the pan-roasted cauliflower:
1 large head of cauliflower (about 2 pounds)
Pink Himalayan salt or sea salt
Black pepper
Optional: Smoked paprika, cumin powder, garlic powder, chili flakes, etc.
For the creamy avocado salsa:
2 medium ripe avocados
1 small tomato, diced
1/2 jalapeño pepper, seeded and finely chopped
Juice of half a lime
Salt and pepper to taste
For the tortillas:
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup water
Instructions:
1. Preheat oven to 425°F. Rinse the cauliflower and cut into large florets. Place them in a mixing bowl and toss with 2 tablespoons of water and a pinch of salt. Cover the bowl tightly with plastic wrap and microwave for about 10 minutes, or until tender when pierced with a fork. Alternatively, roast the cauliflower in the oven for 20-25 minutes.
2. Meanwhile, prepare the seasoning mixture for the cauliflower. In a small bowl, whisk together 1 teaspoon of pink himalayan salt, black pepper, and any optional spices you like. Set aside.
3. Once the cauliflower is cooked, remove it from the heat and let cool slightly. Transfer the cooled cauliflower to a clean kitchen towel or paper towels to absorb excess moisture. Discard the liquid left behind in the mixing bowl.
4. Add the seasoning mixture to the cauliflower and toss well. Arrange the seasoned cauliflower florets on a parchment-lined baking sheet. Roast in the preheated oven for about 10-15 minutes, stirring occasionally, until golden brown and crispy. Remove from the oven and set aside.
5. While the cauliflower is roasting, prepare the creamy avocado salsa. Combine all the ingredients for the salsa in a blender or food processor. Blend until smooth and creamy. Adjust the consistency with additional water if desired. Season with salt and pepper to taste.
6. For the tortillas, combine the whole wheat flour, baking powder, and salt in a mixing bowl. Gradually add the water, stirring with a wooden spoon or your hands until a soft dough forms. Knead the dough for a few minutes until smooth.
7. Divide the dough into 8 equal portions. Roll each portion into a ball. Flatten each ball slightly between two pieces of parchment paper or plastic wrap using a rolling pin.
8. Heat a dry non-stick skillet over medium-high heat. Place one flattened ball of dough between two sheets of parchment paper or plastic wrap. Firmly press the top sheet down onto the dough, creating a thin circular shape. Cook for about 1 minute, or until lightly browned. Carefully flip and cook for another 30 seconds.
9. Remove the finished tortilla from the heat and repeat with the remaining dough balls. You can keep the cooked tortillas warm by placing them in a stack covered loosely with a kitchen towel while you continue making more.
10. To assemble the tacos, warm the corn or flour tortillas in a dry skillet over low heat for about 30 seconds per side. Spoon the roasted cauliflower onto the warmed tortillas, top with the creamy avocado salsa, and garnish with fresh c
Steps
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1
Done
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Preheat oven to 425°F. Rinse the cauliflower and cut into large florets. Place them in a mixing bowl and toss with 2 tablespoons of water and a pinch of salt. Cover the bowl tightly with plastic wrap and microwave for about 10 minutes, or until tender when pierced with a fork. Alternatively, roast the cauliflower in the oven for 20-25 minutes. |
|
2
Done
|
Meanwhile, prepare the seasoning mixture for the cauliflower. In a small bowl, whisk together 1 teaspoon of pink himalayan salt, black pepper, and any optional spices you like. Set aside. |
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3
Done
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Once the cauliflower is cooked, remove it from the heat and let cool slightly. Transfer the cooled cauliflower to a clean kitchen towel or paper towels to absorb excess moisture. Discard the liquid left behind in the mixing bowl. |
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4
Done
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Add the seasoning mixture to the cauliflower and toss well. Arrange the seasoned cauliflower florets on a parchment-lined baking sheet. Roast in the preheated oven for about 10-15 minutes, stirring occasionally, until golden brown and crispy. Remove from the oven and set aside. |
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5
Done
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While the cauliflower is roasting, prepare the creamy avocado salsa. Combine all the ingredients for the salsa in a blender or food processor. Blend until smooth and creamy. Adjust the consistency with additional water if desired. Season with salt and pepper to taste. |
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6
Done
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For the tortillas, combine the whole wheat flour, baking powder, and salt in a mixing bowl. Gradually add the water, stirring with a wooden spoon or your hands until a soft dough forms. Knead the dough for a few minutes until smooth. |
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7
Done
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Divide the dough into 8 equal portions. Roll each portion into a ball. Flatten each ball slightly between two pieces of parchment paper or plastic wrap using a rolling pin. |
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8
Done
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Heat a dry non-stick skillet over medium-high heat. Place one flattened ball of dough between two sheets of parchment paper or plastic wrap. Firmly press the top sheet down onto the dough, creating a thin circular shape. Cook for about 1 minute, or until lightly browned. Carefully flip and cook for another 30 seconds. |
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9
Done
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Remove the finished tortilla from the heat and repeat with the remaining dough balls. You can keep the cooked tortillas warm by placing them in a stack covered loosely with a kitchen towel while you continue making more. |
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10
Done
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To assemble the tacos, warm the corn or flour tortillas in a dry skillet over low heat for about 30 seconds per side. Spoon the roasted cauliflower onto the warmed tortillas, top with the creamy avocado salsa, and garnish with fresh c |
