Roasted Cauliflower Tacos
You can’t beat a do-it-yourself taco bar for a fun and casual dinner. Set it up with well-seasoned, roasted cauliflower, an exceptional nut-based taco sauce and a selection of tasty toppings.
1 head cauliflower, chopped into small florets
1 1/2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
12 corn or small whole grain flour tortillas
2 cups shredded cabbage
1/4 cup cilantro
For the Sauce:
4 cloves garlic, unpeeled
1/4 cup raw almonds
1 1/2 cups chopped tomatoes
1 clove garlic, peeled
1 medjool or 2 regular dates, pitted
3 tablespoons lime juice
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon chipotle chili powder
Preheat oven to 375 degrees F.
Lightly oil a large baking sheet, add cauliflower, cumin, chili powder and smoked paprika and toss to combine. Roast for 25 minutes or until tender and lightly browned.
On a separate small baking sheet, place almonds and the four unpeeled garlic cloves and bake for 10 minutes or until garlic is soft and almonds are lightly browned. Let cool and peel garlic.
Place the roasted almonds and roasted garlic in a high-powered blender along with tomatoes, raw peeled garlic, dates, lime juice, smoked paprika, cumin and chipotle chili powder. Blend until smooth and creamy.
Warm tortillas in the microwave or in the oven. Fill each tortilla with 1-2 tablespoons of sauce, roasted cauliflower, shredded cabbage and cilantro.
Note: If desired serve with sliced avocado, jalapeno slices and lime wedges.
Calories 200; Protein 7 g; Carbohydrates 36 g; Sugars 7 g; Total Fat 5 g; Saturated Fat 0.6 g; Cholesterol 0 mg; Sodium 69 mg; Fiber 7.6 g; Beta-Carotene 460 ug; Vitamin C 65 mg; Calcium 108 mg; Iron 2.2 mg; Folate 80 ug; Magnesium 81 mg; Potassium 655 mg; Zinc 1.3 mg; Selenium 4.3 ug