It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
I use this recipe for fish tacos normally, but decided to see if it translated to cauliflower as well, as it’s a pretty good vessel for spices like this.
You can easily sub in some white fish (cod, or tilapia) if you want some seafood, but these are a great vegan dish that everyone will love.
Make Your Meal Even Healthier Tip:
You can try dry-roasting the cauliflower to cut back on the oil, as some of the moisture will be released in the oven. But also, feel free to add more veggie toppings and be sure to get good corn tortillas (I get mine from Chancho and use the leftovers for breakfast tacos!).
Click through for recipe!...
Makes approx 12-15 tacos
INGREDIENTS:
TACOS/FILLINGS:
- 1 medium head of cauliflower
- 2 tbsp of olive oil
- juice of one lime
- 2 cloves garlic, minced
- 1.5 tsp chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper
- 1 tsp ground coriander
- salt and pepper
- corn tortillas
- 1 large avocado, ripe and sliced
- lime for garnish (optional)
LIME CREMA:
- 1/4 cup of vegan sour cream
- 2 tbsp vegan mayo
- juice of half of a lime
- 1/8 tsp salt
CABBAGE SLAW:
- half a small reg cabbage, thinly shredded
- 1/4 cup cilantro
- 1/2 cup red onion, thinly sliced
- juice of one lime
- 1 tbsp olive oil
INSTRUCTIONS:
Chop the cauliflower into the smallest, bite-sized florets that you can and place in a large container or ziplock bag.
In a small bowl mix together the minced garlic, chilli powder, cumin, paprika, cayenne pepper, salt and pepper, with the olive oil and lime juice.
Pour over the cauliflower and mix until everything is coated. Let marinate in the fridge for at least an hour.
While this is happening you can mix all the ingredients for the lime crema in a small bowl and chill in the fridge.
Then in a larger bowl, place the cabbage slaw ingredients and mix together. I use my hands to do this, as it helps soften the cabbage a bit when it’s been massaged.
When the cauliflower is done, heat the oven to 425 degrees, and line a baking sheet or two with foil. Place the marinated cauliflower on the trays until they’re evenly spread out and not overlapping.
Cook for about 12 minutes, maybe a bit more, until the cauliflower is soft and starting to brown. Keep an eye on it, as ovens are all different. Then remove.
Heat the tortillas in a pan and then plate 3 for each person.
Dressing the tacos is all about preference. I like to put some of the lime cream down first, and then the cauliflower, followed by some of the slaw. And top it with some sliced avocado, and maybe a few more sprigs of cilantro.
Place a lime wedge on the centre. Serve and ENJOY!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos and recipe by: Christine McAvoy
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