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.
Serves 3-4
Ingredients
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
Instructions:
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:
Ingredients:
1/2 c tahini paste
Water to thin
juice of one lemon
1 clove of garlic minced
Salt and Pepper to taste
Directions:
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.
To Assemble:
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”!
