Roasted & Spiced Cauliflower Tacos
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
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.