Mix up your Taco Night routine with these smoky, mildly-spicy Roasted Cauliflower Tacos with Avocado Crema….
Years and years ago, almost too many to count ;), the husband, some friends and I had this great idea to head to the local Irish pub on St. Patrick’s Day. Which fell on a Saturday that year. Upon discovering that the pub had a line down the block, we quickly changed course and enjoyed some festive Mexican food next door. And thus was born our tradition of Mexican food on St. Patrick’s Day and Irish food on Cinco de Mayo — perfect to avoid the crowds on each holiday. Now, with kids in tow, we tend to do our Cinco de Mayo celebrating at home anyway. And since this year, it falls on a Monday, these meatless roasted cauliflower tacos will be perfect. You can even make these again next St. Patrick’s Day and cover your something-green bases with the avocado crema. Which, by the way, is so good you’ll be tempted to eat it by the spoonful. Fortunately this recipe makes more than you’ll need for the tacos, so you can have the crema, say, for breakfast the next day.
And if you’re not in the mood for tacos, this roasted cauliflower is our new favorite side dish –perfect along side chicken or fish. I’ve also mixed it into a quinoa salad for another meatless meal.
Recipe: Roasted Cauliflower Tacos with Avocado Crema
Makes 8 tacos
For the crema
- 1 avocado
- 1/3 cup organic sour cream
- sea salt
- lime juice
For the tacos
- 8 corn tortillas
- 1 head cauliflower
- 1 tablespoon olive oil + additional for tortillas
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- pickled red onions
- shredded lettuce, optional
- cilantro, optional
1. Make the crema: Place avocado flesh and sour cream in a small food processor and blend until smooth. Add pinch of sea salt and squeeze of a lime wedge, and pulse a few more times. Place in a serving dish, cover and chill until ready to use.
2. For the cauliflower: Preheat oven to 425 degrees. Cut away leaves and stalk and cut cauliflower florets into large chunks. Place in a large bowl.
3. In a separate small bowl, stir together cumin, chili powder, paprika and salt. Drizzle olive oil over cauliflower, then sprinkle with spice mixture and toss to coat the cauliflower.
4. Pour cauliflower onto a rimmed baking sheet and roast, stirring occasionally, until browned, about 15 to 20 minutes.
5. To assemble tacos: Pour olive oil to coat bottom of a small frying pan and heat over medium. Place tortillas in pan, one a time, and warm them for about a minute on each side. Keep warm on a plate in the oven while frying remaining tortillas. Place avocado crema, pickled onions and a spoonful of cauliflower on each tortilla, folding to form a taco. Garnish with lettuce and/or cilantro if desired.
Happy Cinco de Mayo! And please share — what’s your favorite vegetarian taco filling?