I don’t like to keep coming back to the same topic, but let’s be real: tacos are the bomb. It is less well-known, but no less true, that roasted cauliflower is also the bomb. You can probably guess that I believe roasted cauliflower tacos to therefore be the bomb. You would be right. I’m probably also making it clear that my grasp of post-nineties slang is not all that and a bag of chips, as it were. Sue me.
Roasted Cauliflower Tacos – A Delicious, Healthy Treat
We got ourselves some gorgeous purple cauliflower in our Hungry Harvest box this week, and we immediately knew we were going to make tacos with it. It turns out cauliflower is perfect for tacos. The nooks and crannies of the florets soak up cooking oil and spices, and they get nice and brown and crunchy in the oven. On top of a toasted corn tortilla, alongside an appropriate set of garnishes, there’s basically nothing better.
I wish I’d known earlier in life how delicious roasted vegetables were. I wish my kids were more receptive to my trying to teach them the lessons I wish I’d learned at their age. I wish that last sentence were easier to parse (but it makes sense, I promise!).
Two small heads of cauliflower (we used a pretty purple kind)
1/4 cup olive oil
1 Tsp garlic powder
1 Tsp salt
1 Tsp smoked paprika
1 Tsp cumin
1 Tsp chili powder
1 kohlrabi cut into matchsticks
1 carrot cut into matchsticks
1/4 cup mayo
Juice of 1 lime
Preheat oven to 425° F. Cut cauliflower up into medium florets and toss with oil and spices. Roast on a lined baking sheet for 40 minutes.
Meanwhile, mix all of the ingredients of the slaw together in a medium bowl. Toast a few corn tortillas lightly on the stovetop. Serve the tacos with diced avocado.