CAULIFLOWER TACOS
Cauliflower tacos are the easy and delicious dinner you need! Chipotle roasted cauliflower and crispy chickpeas fill these vegetarian tacos.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper or a silicone baking mat.
- Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with the chili powder, chipotle chili powder, cumin, garlic powder, and salt.
- Toss to evenly coat, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until the chickpeas are crispy and the cauliflower is just tender. Remove from the oven and set aside.
- To serve, warm the tortillas. Pile high with the warm cauliflower and chickpea mixture. Sprinkle on any desired toppings. Enjoy immediately.
Nutrition Facts : ServingSize 0.25 of filling with one flour tortilla and no toppings, Calories 273 kcal, Carbohydrate 42 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Fiber 9 g, Sugar 6 g, UnsaturatedFat 6 g
ROASTED CAULIFLOWER TACOS
This roasted cauliflower tacos recipe is lightly adapted from Simply Julia by Julia Turshen and is reprinted with permission from the publisher. Feel free to get creative with the toppings here! I used what's listed in the recipe below, but Julia also suggests diced white onion, pickled jalapeños, and hot sauce.
Provided by Julia Turshen
Categories Main dish
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- Place the cauliflower and cabbage on a large sheet pan. Drizzle with the olive oil and sprinkle with the cumin, coriander, and salt. Use your hands to mix everything together and spread it out into an even layer. Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes. (I roasted my cabbage and cauliflower on two separate sheet pans. I cooked the cauliflower for 25 minutes and the cabbage for 10 minutes. Both ways work!)
- Evenly divide the Avocado Sauce and roasted vegetables among the tortillas. Serve immediately with the radishes, serranos, avocado slices, and cilantro, if using.
ROASTED YELLOW AND PURPLE CAULIFLOWER TACOS
These healthy vegan Roasted Orange and Purple Cauliflower Tacos with creamy Cashew Cream are good for you and absolutely stunning. Like a bright rainbow on a plate! Wanna make them gluten-free? Just use gluten-free tortillas and you're all set!
Provided by https://mayihavethatrecipe.com
Categories Entree
Time 40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400F. Line 2 large baking sheets with parchment paper
- Place the yellow cauliflower in a large bowl and drizzle with 2 tablespoons of olive oil and 1/2 teaspoon salt. Toss well until it's well coated and transfer it to one of the lined baking sheets
- Repeat the process with the purple cauliflower
- Bake for 25 minutes or until the cauliflower is tender, but not mushy. Squeeze lime juice on top of cooked cauliflower florets and set aside
- Right before serving, spread cashew cream on each tortilla. Fill it with the desired amount of cauliflower, avocado, pumpkin seeds, and cilantro. Drizzle more cashew cream and squeeze more lime if desired.
Nutrition Facts : ServingSize 1 cauliflower taco, Calories 248 calories, Sugar 4, Sodium 610, Fat 13, SaturatedFat 2, UnsaturatedFat 11, Carbohydrate 30, Fiber 6, Protein 7
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ROASTED CAULIFLOWER TACOS WITH CHIPOTLE ROMESCO
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Ratings 260Calories 440 per servingCategory Entree
- Preheat oven to 400 degrees F (204 C) and add cauliflower to 2 large baking sheets (use more baking sheets if increasing batch size). Add oil (or omit/sub water), cumin, chili powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender.
- To a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves (amount as original recipe is written // adjust if altering batch size). Roast on the center rack for 10-12 minutes, checking at the 8 minute mark. If the almonds are dark brown and cracking, remove from the oven to avoid burning, but continue cooking garlic until light golden brown and slightly softened. Remove from oven and set aside.
- While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce.
- Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset heat/add sweetness, or chipotle peppers for more heat.
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- While cauliflower is roasting prepare avocado crema by placing all ingredients in a food processor or small blender and blending until smooth
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