One of the best taco creations ever made - introducing spicy cauliflower tacos with a creamy, avocado cilantro sauce on top. Not only does one serving of cauliflower give you 77% of your daily dose of Vitamin C, it also is a great source of manganese, vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, and potassium.
Ingredients:
- ½ cup brown rice flour (or your favorite whole-grain flour)
- ¾ cup unsweetened non-dairy milk, divided
- 1½ teaspoons onion powder, divided
- 1 teaspoon garlic powder
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- 1 medium head of cauliflower
- ¼ - ½ cup of your favorite hot sauce (omit if sensitive to nightshade vegetables)
- ½ ripe avocado
- ½ cup cilantro, chopped
- ½ lime, juiced
- ½ teaspoon garlic, minced (about 1 clove)
- 6-8 tortillas (I used sprouted grain tortillas)
- Toppings: red cabbage, chopped cilantro, lime wedges, jalapeno slice
Instructions:
- Preheat oven to 425 degrees Fahrenheit. Lightly grease a baking sheet with cooking spray, or use parchment paper.
- In a large bowl, add flour, ½ cup non-dairy milk, 1 teaspoon onion powder, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk to combine.
- Remove the leaves and stem of the cauliflower and break it up into bite-size florets. Add the cauliflower to the flour mixture and toss until evenly coated. Spread the florets in an even layer on the baking sheet.
- Bake at 425 for 30 minutes, then remove. Pour the hot sauce over the cauliflower, toss until evenly coated, then bake for 10 minutes.
- To make the sauce, add avocado, cilantro, lime juice, garlic, ¼ cup milk, ½ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon pepper to a blender, food processor, or use hand blender. Blend until smooth.
- Assemble the tacos by adding a scoop of cauliflower onto each tortilla. Drizzle with avocado cilantro sauce and any add optional toppings you like (e.g. chopped green onions, grilled onions, slivered cabbage, salsa, beans, or rice)