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”!