Woopsie-doodle. I guess I took a little hiatus there for a bit. But don’t worry – I’ve still been eating all the things. If you follow me on IG you know I recently ate a whopper of a sammy:
Not my creation – it was created by and devoured at Senor Pan Cafe. It’s a ropa vieja sandwich, which is a type of Cuban stewed beef that has lots of yummy veggies and spices – it packs SERIOUS flavor. So I’m going to try to make this at home – and I’ll share that with you guys soon, should I succeed. YUMZ.
I also question my judgement on leading a vegetarian recipe post with a giant meat sandwich…but I guess I is who I is. 😀
Now, onto these tacos! Despite that sandwich up there, I have been trying to cook some light-ish things here and there. All about balance, right? So I whipped these tacos up and ended up really loving them – especially to cook up quickly on a weeknight after work when I’m usually pretty beat. And they make fab leftovers – I mean, really – what else could you possible want from me? 🙂
So give these tacos a try and let me know what ya think!
Cook time: 25 minutes
Servings: 4 servings of 2 tacos each
Ingredients
1 head cauliflower chopped into bite-sized pieces
1/4 cup olive oil
2 tsp chili powder
1 1/2 tsp coriander
1 tsp cumin
1 tsp salt
1/2 tsp red chili pepper flakes
1/3 cup sour cream
1 tbs chopped cilantro
juice of 1 lime
chopped red cabbage
avocado slices
sliced jalapeno
flour tortillas
Preheat the oven to 400 degrees. Then in a large bowl mix the olive oil, spices and salt. Next add the cauliflower to the spice mixture and toss well until all of the pieces are well-coated. As the size of a head of cauliflower will vary a bit, add more olive oil if needed to ensure a good coat. Pop the cauliflower on a baking sheet and cook in the oven for 25 minutes until just tender. Make the sauce by combining the sour cream, lime juice, cilantro and a pinch of salt to taste. Heat the tortillas on a griddle, and start stacking your ingredients! How easy is that? I topped the tacos with the lime sauce, sliced avocado, some crunchy red cabbage and a fiery little jalapeno for some heat. Change up the toppings to your liking! Would love to hear what y’all try!
Cheers!
