Cauliflower may be one of the latest food trends of 2017 and for some pretty good reasons, too. It’s rich in vitamins and minerals, has anti-inflammatory properties, can boost heart health and may even be able to fight cancer.
While you may think of “steamed” and “bland” when you hear the word “cauliflower,” this veggie is so much more versatile than it gets credit for. You can basically substitute it in for anything “bready” to add some health benefits to your meal.
Turn cauliflower into rice, hummus or mashed potatoes because this veggie really is anything but boring. And, of course, the cauliflower taco is a must try. These tacos are extremely simple to make. They taste just as great as any chicken taco I’ve ever had, while still being vegan and gluten-free.
Check out this extremely healthy recipe below because tacos don’t need meat to be amazing.
Cauliflower Tacos
Ingredients
Instructions
Preheat the oven to 400°F. Chop the head of cauliflower into 1-inch florets. Boil a pot of water and toss in the cauliflower for about 90 seconds and then drain. Combine the chili powder, paprika, coriander, cumin, garlic powder, salt and olive oil into a large bowl. Pour in the cauliflower and mix to combine evenly.
Place the coated cauliflower in one layer on a baking sheet. Place in the oven for 10 minutes. Stir the cauliflower to redistribute the seasoning. Place back in the oven for 10 more minutes.
Wrap the tortillas in a moist paper towel and place in the oven for 20-40 seconds.
Assemble the tacos. Serve with desired toppings. I used tomato, avocado, cilantro and red onion.
And there you have it—cauliflower tacos. Eat these tacos fresh or as leftovers and they will still taste great. Also, be sure to make these on Cinco De Mayo. Your dinner guests will be in for a pleasant surprise when they realize they aren’t eating meat.