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.
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
— Whole30 – Butter lettuce cups
— Grain Free/Paleo – Sieté tortillas or straight-up corn tortillas
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
— 1/2 cup of tahini paste
— water to thin
— juice of 1 lemon
— 1 clove of garlic, minced
— salt and pepper to taste
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.
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”!