I once heard from a publisher that dinner is what sells a cookbook… and I understand why. It’s what so many of us struggle with keeping simple, healthy, and satisfying. I’m here to help. I’ve launched a Dinner Rut Rescue series on Instagram and Tik…
It’s finally summer, which means less meals roasting in the oven and more of these light, refreshing suppers around here. This recipe is a perfect weeknight dinner, as the shrimp get a quick 30 minute marinade and then cook on the stovetop for under 5…
Oh, tacos, how I love thee.
With Cinco de Mayo coming up, of course I was going to bring you a Mexican inspired recipe. However, I had these cauliflower tacos locked and loaded to post in the next few weeks anyway because they are SO good. Cinco de Mayo or not, they are not to be missed.
I’ve been turning to more vegetables and legumes for main course dinners lately. I love my meat and fish, don’t get me wrong, but I am enjoying challenging myself to rethink the role that veggies play on our plate.
When cooked properly and paired with the right ingredients, vegetables and legumes can be incredibly rewarding and satisfying. Some other recipes that demonstrate this are:
They are the perfect vegetarian and gluten-free dinner – it’s filling and satisfying.
This recipe is easy to make- ready in under an hour!
These tacos are creamy, crispy, and bright with lots of flavor and texture.
This healthy meal is perfect for Meatless Mondays or quick and easy weeknight dinners.
In this recipe, cauliflower is mixed with warm spices and roasted until crispy and golden. When folded into tortillas with creamy avocado sauce and piled high with toppings, it has everything you could want in a perfect bite.
Cauliflower – Cauliflower can be quite meaty, especially when roasted. This makes them the perfect choice for a hearty, plant based taco like this one.
Avocado – The avocado crema is a MUST. I love the contrast of warm, spiced filling and cool, bright sauce that the avocado provides. Mix in cilantro and lime and it’s a wonderful sauce to have on hand for more than just tacos… eggs, crudite, tortilla chips will all appreciate this companion.
Tortillas – I love these rolled up in tortillas as a traditional taco, but all of these components would be great in a rice bowl or even on a salad.
Step 1. Preheat oven to 425 degrees F.
Step 2. Arrange cauliflower on a large baking sheet and add onion powder, chili powder, paprika, salt and olive oil. Toss to coat evenly and roast for 35 – 45 minutes. Stir halfway through until the cauliflower is tender and browned all over.
Step 3. Combine all the ingredients for the avocado crema into a high speed blender and blend until smooth and creamy. Taste for seasoning.
Step 4. Serve inside warm tortillas with avocado crema, cauliflower, pickled onions, queso fresco, cilantro and lime. Enjoy!
I hope you love these, and enjoy them for Cinco de Mayo and long after just as we do! If you make these Roasted Cauliflower Tacos, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
