Adding in more veggies to your week is a breeze with these cauliflower tacos. I devour these at least four times a month (about as much as I go to the drive thru so I think it balances out.) Don’t be so strict getting this recipe exactly right… it’s more about utilizing what spices and extra veggies you have on hand.
Needs:
- Smaller Sheet Pan
- 8-Inch Nonstick Skillet
Ingredients:
- Two hand-fulls of small cauliflower pieces
- Couple of shakes of each spice:
- Cumin
- Paprika
- Chili Powder
- Onion Powder
- Garlic Powder
- Chipotle Powder
- Smoked Salt
- Oil, Salt, Pepper
- 3-4 Corn Tortillas
- Toppings of your choice like…
- Fajitas (bell peppers and onions)
- Purple Cabbage
- Iceberg Lettuce
- Hot Sauce
- Avocados
- Sour Cream
- Pickled Onions
- Pepitas
Directions:
- Combine cauliflower, spices, oil, salt and pepper on a small sheet pan. Roast at 400 degrees for about 20-25 minutes or until crispy.
- Toast tortillas in small non-stick skillet or over open flame. Keep these warm.
- Prep any toppings you have on-hand. For example, sauté (cook in pan) bell peppers and onions for fajitas. Smash up avocados and mix with sour cream for an avocado crema spread. Chop up lettuce or cabbage.
- Assemble the taco and enjoy!!
That simple folks. Life’s all about balance. Have a cauliflower taco with lots of veggies and balance it out with ice cream later. Watch a few too many true crime dramas on Netflix and balance it out with a little Disney+.
-Fiercely Freckled