Cauliflower tacos FTW!! These are full of flavor and a great variation that makes for a hearty and satisfying veggie taco. You can easily add chicken to this mix but the cauliflower, additional veggies, and spices hold their own and make a great meatless meal.
1 Bag Trader Joes frozen Rainbow Cauliflower or 2-3 cups fresh Cauliflower florets
1 Sweet Potato cubed, toss in oil, and roasted at 400 for 30 mins
1 small tomato chopped
1-2 tsp salt
1 tsp pepper
2-3 tsp harissa
Cilantro rough chop
1 medium avocado cubed
Tahini sauce: recipe below.
Whole30 - Butter lettuce cups
Grain Free/Paleo - Sieté tortillas
Or straight up corn tortillas
Cook cauliflower on the stove top in a medium to large sauté pan. Heat over medium heat for 5 minutes with lid on. Cut into small // bite size pieces. Drizzle with avocado oil, season with salt, pepper and harissa. Cook over medium to low heat until Cauli is heated through. Approx 5-10 more minutes. Mix in roasted sweet potatoes, tomatoes, and any other veggies you'd like. Heat Through. Taste and adjust seasonings as needed.
**Zucchini, bell peppers, and red cabbage are also great additions.
Lemon Garlic Tahini Sauce:
1/2 c tahini paste
Water to thin
juice of one lemon
1 clove of garlic minced
Salt and Pepper to taste
Mix Tahini and lemon juice together. It will seize up some, just add water starting with a few tablespoons. Add more as needed. Add garlic, salt, and pepper. Adjust lemon juice salt and pepper as needed. Stir till smooth and creamy.
Fill butter lettuce cups or Sieté tortillas with cauliflower mix, drizzle with Tahini, finish with avocado and a sprinkle of Cilantro! Enjoy!
This Cauliflower mix pairs great with a red cabbage leaf serving as a “tortilla”!