Roasted Cauliflower Tacos

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!).

Roasted Cauliflower Tacos

Ingredients:

Cauliflower:

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

Slaw:

1 kohlrabi cut into matchsticks
1 carrot cut into matchsticks
1/4 cup mayo
Juice of 1 lime

Directions:

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.

Gluten-Free Pasta Salad with Olives, Cauliflower, and Chickpea Pasta

We like to be inclusive here at Our Chaotic Kitchen, and in that spirit we’d like to extend a recipe for gluten-free pasta salad to our gluten-free friends. Over the weekend we saw dried chickpea pasta* at the store, and we had to give it a shot! We also tried making some homemade chickpea pasta ourselves, if you’re feeling adventurous.

*The link above is an associate link at Amazon; if you click and buy something, Amazon will kick a percentage of your purchase back our way.

Gluten-Free Pasta Salad – Delicious and Nutritious

This gluten-free pasta salad is packed with flavor and is healthy as all get-out. We were able to make use of the cauliflower and tomatoes that we got from Hungry Harvest, and topping it off with a nice olive tapenade gave it just the right amount of pizzazz. You could almost call this a deconstructed takeoff on our cauliflower veggie flatbread, if the concept of “deconstructed” dishes were something other than a cruel lie to make diners finish making their own food. But I digress.

Vegan gluten free pasta salad

Ingredients:

Roasted Veggies:

1 pkg chickpea pasta or 1/2 batch of our chickpea flour pasta
1 head cauliflower, cut into florets
1 medium eggplant, diced
1 bell pepper, diced
1 pint cherry tomatoes, halved
1/4 cup olive oil

Olive Tapenade:

1 cup olives (green or kalamata, your choice)
1/2 cup nuts
Big handful of fresh herbs (we used parsley and basil)
1 clove of garlic
Juice of 1/2 lemon
1/4 cup olive oil

Directions:

Preheat oven to 350° F. Toss vegetables in olive oil in a large bowl. Once coated, lay out on a lined baking sheet and roast for 30 minutes.

Meanwhile cook pasta and process tapenade in food processor. Toss hot veggies with pasta and tapenade.

Vegan Taquitos with Cauliflower and Mushroom

I don’t mean to belabor the point, but we like vegan tacos. We like them so much that we decided to try their miniature, tubular cousins: vegan taquitos. Let’s be honest: they’re basically still just tacos, but they’re so much cuter, and the name is adorable!

Children’s Food, Thy Name Should Be Vegan Taquitos

We thought the kids would really like these, because they’re easy to eat with their hands and they’re kid-sized. But Watson and Vivi each only took a small bite or two before deciding they weren’t for them. I think the mix may have wound up just a touch too spicy for Vivi, and Watson just took his obligatory chomp straight out of the side to satisfy us that he’d tried them at all. But Jocelyn and I went back for seconds, and she’s having the rest for lunch today!

Vegan taquitos with our porch, in need of a paint job, in the background

Ingredients:

Taquitos:

1 head cauliflower
1 pkg mushrooms
3 sundried tomatoes packed in oil plus 1 tbls of that oil
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp salt
Corn tortillas

Bean Dip:

1 15-oz can black beans, boiled and drained
1 large tomato
Juice of 1 lime
Salt, garlic powder, cumin, and chili powder to taste

Directions:

Preheat oven to 425° F. Place the cauliflower and sun dried tomatoes in a food processor and chop into small bits with about the consistency of rice. Meanwhile, sautée the mushrooms in the tomato oil. Once browned and no longer giving out liquid, add the cauliflower rice, tomatoes, and spices. Sautée until dry and a little browned in places.

Wrap the tortillas in damp paper towels and microwave for 1 minute to soften. Place a spoon full of the filling on the Tortilla, wrap, and place Seam side down on baking tray. Bake for about 20 minutes, or until crisp and brown.

While the taquitos are baking, put all of the bean dip ingredients in a food processor and blitz until well-combined. Fine tune the spices to your tastes. Serve all together.

This Week’s Hungry Harvest

This week brought a huge bounty of healthy fruits and vegetables. One of the heads of cauliflower is the biggest I’ve ever seen. And for good measure, two adorable kids (the other one was having some much needed quiet time in his room).

Right now we’re cooking up a fun vegan dessert with beets (you laugh now, but it’s going to be hot fire), and a couple of wild and crazy sweet potato ideas. Recipes will follow this week, unless something is a disaster in which case this all goes down the memory hole along with the war with Eastasia. Or was it Eurasia?

Cauliflower Veggie Flatbread

We try to eat a mostly vegan diet, but sometimes it can get a little boring.  I love roasted cauliflower, but I find myself suggesting we roast every cauliflower that comes into our house, and it gets to feel a little bit monotonous. As they’d say on Chopped, I’m not really transforming the ingredient.

Jocelyn has no such problem.

She took that cauliflower and made it into the crust for an amazing healthy vegan flatbread using the avocado pesto we posted about the other day. She also topped it with crispy fried onions, and those are basically my kryptonite. I don’t even like onions that much, but fry them until they’re crispy and sprinkle them with salt and I’ll eat them all day and all night.

This was a kid’s portion of the cauliflower flatbread that was destined to go uneaten.
This is the real deal, folks. As delicious as it looks (which is delicious!).

Ingredients:

1 head cauliflower

2 Tbsp chia seeds

1/4 cup water (more as needed)

1 Tbsp nutritional yeast

1 Tsp garlic powder

1/2 Tsp salt

1 1/2 cup broccoli florets

2 Tsp olive oil

Avocado kale pesto

1 onion, thinly sliced 

1/3 cup chickpea flour 

Oil for frying

1 bell pepper

2 ears corn, kernels cut off

Directions:

Preheat oven to 425° F. Grate the cauliflower (or pop it in the food processor–you can buy frozen pre-riced if you prefer) and steam or boil for about 5 minutes. Pop in a colander to drain while it cools and while you chase two tiny kids who are yelling about needing grapes out of the kitchen. Meanwhile, mix chia seeds and water in a small bowl. Once cauliflower is cool and children are occupied with grapes, squeeze out any excess water. Mix cauliflower, chia seeds, nutritional yeast, garlic powder, salt, and any more water it needs to hold together (We ended up adding another tablespoon or so). Spread dough out on a rimmed baking sheet and bake for 25 minutes or until golden.

While the crust is baking, coat the broccoli in olive oil and pop in the oven to roast. 

Heat the frying oil on medium high heat in your preferred frying pan. While oil is heating, mix the onion and chickpea flour, once the oil is hot, fry those onions to your desired brown-ness and salt them to your desired saltiness (ours: very and very, respectively).

Sautée the corn and pepper lightly with a spray of olive oil in a nonstick pan. Once the crust is done, spread on the pesto, pile on the toppings, and enjoy while you watch children pick off the bits they like and destroy the rest.

Mango Habañero Cauliflower Wings

In recent years we’ve come to appreciate cauliflower.

Wait, no. That’s not strong enough.

We love cauliflower now. At least as long as it’s roasted. So when our Hungry Harvest list came in this week saying we were due one head of cauliflower, you’d better believe we doubled that order post haste.

Parenting often takes a lot out of us, so with the first head, we decided to make a nice, fun, healthy vegan snack of roasted cauliflower “wings” that wound up being our whole dinner. It felt like a treat, but it was still super healthy. We loved them, and we hope you do too.

Ingredients:

4 habañero peppers
2 large mangoes
Zest and juice of 1 lime
1 Tbsp apple cider vinegar
Salt to taste
1 head of cauliflower
2 Tbsp coconut oil

Directions:

Preheat oven to 400° F. Blend the heck out of the habañeros, mangoes, lime juice and zest, vinegar, and salt, until you have a super spicy, but still sweet, hot sauce. Chop the cauliflower up into bite-sized florets. Toss the cauliflower with the coconut oil and about 3/4 of the hot sauce, place on a lined baking sheet and bake for about 30 minutes, until the cauliflower starts to brown around the edges.

Put the cauliflower on a plate and top with the remaining hot sauce. Serve with the dip of your choice (we used Cashew Sour Cream from Oh She Glows).

This serves 4-6 as an appetizer, or two parents for dinner when they’ve had a long day of super whiny kids and just don’t care.