Ingredients
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For the Cauliflower:
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1 large head of cauliflower (about 2 pounds), cut into bite-sized florets
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1/4 cup whole wheat flour
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1 teaspoon chili powder
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1/2 teaspoon cumin
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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For the Marinade:
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1/4 cup water
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1 tablespoon lime juice
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1 clove garlic, minced
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1 small onion, chopped
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1 jalapeño pepper, seeded and finely diced
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1 tablespoon olive oil
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1 tablespoon fresh coriander leaves, chopped
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1 tablespoon fresh cilantro leaves, chopped
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For the Toppings:
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1 avocado, sliced or mashed
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1/2 cup shredded cabbage
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1/4 cup diced red onion
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Sour cream or Greek yogurt (optional)
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Shredded cheese (such as vegan cheese or queso fresco) (optional)
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Limes wedges for serving
Directions
Sub_title: A Delicious and Protein Rich Vegetarian Dish Inspired by Mexican Cuisine
Description: These tasty and healthy veggie tacos are perfect for any occasion. They’re packed with protein from the cauliflower, fiber, and flavor from the spices and herbs. Plus, they come together quickly and easily!
Ingredients:
For the Cauliflower:
– 1 large head of cauliflower (about 2 pounds), cut into bite-sized florets
– 1/4 cup whole wheat flour
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
For the Marinade:
– 1/4 cup water
– 1 tablespoon lime juice
– 1 clove garlic, minced
– 1 small onion, chopped
– 1 jalapeño pepper, seeded and finely diced
– 1 tablespoon olive oil
– 1 tablespoon fresh coriander leaves, chopped
– 1 tablespoon fresh cilantro leaves, chopped
For the Toppings:
– 1 avocado, sliced or mashed
– 1/2 cup shredded cabbage
– 1/4 cup diced red onion
– Sour cream or Greek yogurt (optional)
– Shredded cheese (such as vegan cheese or queso fresco) (optional)
– Limes wedges for serving
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the whole wheat flour, chili powder, cumin, salt, and black pepper until well combined. Add the cauliflower florets and toss to coat evenly.
3. Place the coated cauliflower onto the prepared baking sheet. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until golden brown and crispy.
4. While the cauliflower is roasting, prepare the marinade. In a blender or food processor, combine the water, lime juice, garlic, onion, jalapeño, olive oil, coriander, and cilantro. Blend until smooth.
5. Once the cauliflower has finished roasting, remove from the oven and transfer to a plate. Pour the marinade over the hot cauliflower and let sit for at least 10 minutes. This will help the flavors absorb and intensify.
6. For assembly, warm up corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Spoon a portion of the marinated cauliflower onto each tortilla, along with desired toppings such as avocado, cabbage, onion, sour cream, cheese, and cilantro. Serve immediately with lime wedges on the side.
Nutrition Facts (per serving):
Calories: 290kcal | Carbohydrates: 30g | Fiber: 10g | Sugar: 4g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 220mg | Potassium: 380mg
Total Time: 40 minutes
Difficulty: Easy
Note: You can adjust the spiciness according to your preference. If you prefer less spicy, use fewer jalapeños or remove the seeds before dicing.
Steps
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1
Done
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. |
|
2
Done
|
In a large bowl, mix the whole wheat flour, chili powder, cumin, salt, and black pepper until well combined. Add the cauliflower florets and toss to coat evenly. |
|
3
Done
|
Place the coated cauliflower onto the prepared baking sheet. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until golden brown and crispy. |
|
4
Done
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While the cauliflower is roasting, prepare the marinade. In a blender or food processor, combine the water, lime juice, garlic, onion, jalapeño, olive oil, coriander, and cilantro. Blend until smooth. |
|
5
Done
|
Once the cauliflower has finished roasting, remove from the oven and transfer to a plate. Pour the marinade over the hot cauliflower and let sit for at least 10 minutes. This will help the flavors absorb and intensify. |
|
6
Done
|
For assembly, warm up corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Spoon a portion of the marinated cauliflower onto each tortilla, along with desired toppings such as avocado, cabbage, onion, sour cream, cheese, and cilantro. Serve immediately with lime wedges on the side. |
