Cauliflower Tacos

Cauliflower tacos FTW!! These are full of flavor and a great variation that makes for a hearty and satisfying veggie taco.

You can easily add chicken to this mix but the cauliflower, additional veggies, and spices hold their own and make a great meatless meal.

fullsizeoutput_5b14.jpeg

Ingredients: (serves 3-4)
— 1 bag of Trader Joes frozen Rainbow Cauliflower or 2-3 cups of fresh Cauliflower florets
— 1 Sweet Potato, cubed, toss in oil, and roasted at 400° for 30 minutes
— 1 small tomato, chopped
— 1-2 teaspoons of salt
— 1 teaspoon of pepper
— 2-3 teaspoons of harissa
— 1 bunch of cilantro, rough chop
— 1 medium avocado, cubed

Tahini sauce

— Whole30 – Butter lettuce cups

— Grain Free/Paleo – Sieté tortillas or straight-up corn tortillas

Instructions:
Cook cauliflower on the stove top in a medium to large sauté pan. Heat over medium heat for 5 minutes with lid on. Cut into small/bite-size pieces. Drizzle with avocado oil, season with salt, pepper and harissa. Cook over medium to low heat until Cauli is heated through. Approx 5-10 more minutes. Mix in roasted sweet potatoes, tomatoes, and any other veggies you’d like. Heat through. Taste and adjust seasonings as needed.

**Zucchini, bell peppers, and red cabbage are also great additions.

Lemon Garlic Tahini Sauce

Ingredients:
— 1/2 cup of tahini paste
— water to thin
— juice of 1 lemon
— 1 clove of garlic, minced
— salt and pepper to taste

Directions:
Mix tahini paste and lemon juice together. It will seize up some, just add water starting with a few tablespoons. Add more as needed. Add garlic, salt, and pepper. Adjust lemon juice salt and pepper as needed. Stir till smooth and creamy.

To Assemble:

Fill butter lettuce cups or Sieté tortillas with cauliflower mix, drizzle with Tahini, finish with avocado and a sprinkle of Cilantro! Enjoy!

This Cauliflower mix pairs great with a red cabbage leaf serving as a “tortilla”!

Sign up for Home updates!

Get weekly updates from Family Christian on all things Home!