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Roasted & Spiced Cauliflower Tacos




Ingredients:

Cauliflower Florets, 12 oz., 24 oz., 36 oz.

Garlic, Peeled & Minced, 2 cloves, 4, 6

Red Onion, Chopped, 8 oz., 16 oz., 24 oz.

Romaine Lettuce, Chopped, 8 oz., 16 oz., 24 oz.

Radish Sliced, 8 oz., 16 oz., 24 oz.

Avocado, 1 whole, 2, 3

Lime, 1 whole, 2, 3

Spice Blend (1 tsp. Chili Powder, 1 tsp. Cumin), 2 tsp. each, 3 tsp. each

Vegetable Oil, 3 Tbsp., 6 Tbsp., 9 Tbsp.

Mexican Cheese, 4 oz., 8 oz., 12 oz.

Corn Tortillas, 12, 24, 36


Instructions:

Preheat oven to 450 F. Place cauliflower, garlic and red onion in a large bowl. Whisk together oil and spice blend (chili powder and cumin.) Drizzle over cauliflower and toss to combine. Season with salt and fresh black pepper. Spread cauliflower out onto a sheet pan and roast 20 - 25 minutes. Heat a small amount of the remaining oil in a large skillet over medium heat. Working in batches, toast tortillas until warmed thorugh, about 1 minute. Top tortillas with roasted cauliflower mixture and add radish, romaine and avocado. Pass lime wedges and cheese separately.


Recipe shown is is for 2 servings. 4 serving recipe is in orange. 6 serving recipe is in green.




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