Roasted Cauliflower Tacos with Avocado Sauce
- Saf Osmani
- Jan 16, 2018
- 2 min read
Roasted Cauliflower Tacos with Avocado Sauce
The versatility of cauliflower is amazing and for healthy vegan oil-free tacos. Roasting bite-size cauliflower florets in a blend of taco spices, coated in almond milk makes them crispy on the outside and soft on the inside.They become crunchy and roasted to golden perfection. Add chick peas for extra plant protein, some tasty toppings, drizzle LOTS of ‘spicy avocado lime sauce then bite and savor each one, so Delicious!
Ingredients
1 head cauliflower florets
1/4 cup plain almond milk
1 tablespoon fresh lime juice
1/2 garlic clove minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon sea salt
pinch of black pepper
10. 1/8 teaspoon cayenne pepper
11. 1/2 cup each of chick peas corn, black beans
12. 1 cup purple cabbage thinly slices
13. fresh cilantro for topping
14. fresh lime juice for topping
15. jalapeño slices for topping (optional)
SPICY AVOCADO SAUCE
1 cup spinach
1 ripe avocado
1/4 cup fresh cilantro
2 slices of jalapeño optional
2 1/2 tablespoons fresh lime juice
1/4 cup water
1/4 teaspoon sea salt
pinch black pepper
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond milk, lime juice, garlic, chili powder, cumin, paprika, sea salt, pepper and cayenne until smooth. Add in the cauliflower florets and mix until all are well coated in the mixture.
Bake for 25-30 minutes or until golden and soft.
In a food processor, blend all of the ingredients for the Spicy Avocado Sauce until smooth and creamy. Texture will be thick.
Assemble the tacos. Start with the cabbage, cauliflower, chick peas, corn, black beans, more cabbage, cilantro, jalapeño and then the avacado sauce. A good squeeze of fresh lime juices adds a nice touch as well!
Enjoy!
Recipe Notes
Makes 6 mini tortillas. 2. Leftovers stay good up to 2 days in refrigerator.
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