Guess what day it is…! It’s *finally* TACO Tuesday! I get so many questions on how to prepare cauliflower so it actually tastes good. I personally love cauliflower but I know that I’m usually the outlier on this one. If 2020 showed us one thing, it’s that cauliflower can literally be transformed into anything, give or take a few setbacks. But seriously, these tacos are taken up a notch with the addition of cauliflower. Typically, a full head of raw cauliflower has 11 grams of protein! I know you’re not about to go ahead and eat an entire head of raw cauliflower but that’s a good base for a vegetarian. Also, it contains handfuls of antioxidants that can help reduce inflammation and aid against diseases such as cancer and heart disease. However, eating too much cauliflower will most likely cause you to bloat because it’s high in fiber which can increase bloating, so just make sure you don’t eat like 8 of these tacos and you should be fine.
Need any more convincing? How about this; Ella used to refer to cauliflower as “funky sponge ball” when we would occasionally find it at the farmer’s market or in our weekly CSA box! She would literally rip it apart and eat it. I know toddlers are funny, but this was too much. So if a 3 year old likes cauliflower, maybe we should all try adding it more into our diets. Even if you’re not vegetarian, gluten free, vegan, the list goes on. So, as funny of a vegetable as it is, it’s so freakin’ easy to prepare, and will last well in the fridge- aka, meal prep ideas. So let’s get this Taco Tuesday started with some delicious Blackened Cauliflower Tacos with a drizzle of Avocado Chili Lime Crema, maybe a spicy margarita or two for good measure ;).
Blackened Cauliflower Tacos with Avocado Chili Lime Crema
- February 16, 2021
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Ingredients
- BLACKENED CAULIFLOWER
- - One large head of cauliflower
- - 2 tbsp avocado oil
- - 1 to 2 tbsp water
- - Homemade blackening spice blend (1 tsp smoked paprika + 1 tsp onion powder + 1 tsp garlic powder + 1 tsp dried oregano + 1 tsp black pepper + 1/4 tsp cayenne + 1 tsp chipotle powder + 1 tsp sea salt) *feel free to omit cayenne and chipotle pepper if you're not a spicy person. I LOVE spicy, so that's why it's added in here.
- - 3 cups of greens (fresh arugula, pea shoots or chopped spinach work well)
- - fresh basil
- AVOCADO CHILI LIME CREMA
- - 1 large ripe avocado
- - 1 tsp chili powder
- - 1 to 2 tsp lime juice
- - 1 clove of garlic
- - 1/4 cup greek yogurt (my go-to is Fage, but any yogurt will work well)
- - 1/4 cup non dairy milk or water
- - sea salt to taste
Directions
- Step 1
- – Preheat air fryer/ oven to 400 degrees.
- Step 2
- - If using air fryer, lightly mist with non stick spray (I love avocado oil spray)
- Step 3
- - If using an oven, I suggest laying down parchment paper first over the top of a large baking sheet and misting with a small about of avocado oil/spray.
- Step 4
- - Wash and dice up the head of cauliflower into randomized sizes, but 1/2″ to an 1″ work the best
- Step 5
- - In a medium bowl, add your fresh cauliflower.
- Step 6
- - Drizzle avocado oil over the bowl of cauliflower.
- Step 7
- - Sprinkle homemade blackening spice blend over the bowl.
- Step 8
- - Using a rubber spatula, toss the cauliflower so it’s coated with seasoning.
- Step 9
- - Add 1 tbsp of water to the bowl, toss again.
- Step 10
- - Once your oven/air fryer is preheated and ready, add the cauliflower.
- Step 11
- - Set your timer for 10 minutes on air fryer*
- Step 12
- - Set your timer for 20 minutes on oven**
- Step 13
- - While the cauliflower is cooking, prep your avocado chili lime crema.
- Step 14
- - Toss the entire avocado, chili powder, garlic clove, greek yogurt and sea salt in a food processor or blender.
- Step 15
- - Once the majority of everything is combined, add in 1 tsp of lime juice (taste a little)
- Step 16
- - Add in the lime juice and non dairy milk/water to help thin it out a little.
- Step 17
- - Sprinkle in sea salt.
- Step 18
- - I personally like to toss in a little bit of red pepper flakes, but just a touch.
- Step 19
- - Put the cap on your food processor and let it blend for about 60 seconds. Should somewhat resemble a green smoothie.
- Step 20
- - Check on the cauliflower and toss them around on the baking sheet/air fryer basket. Set timer for another 10-15 minutes (oven) or 5-7 minutes in an air fryer. Note: cooking time will be SO much less if using an air fryer, so just monitor.
- Step 21
- - Prep your tortillas! After years of trying gluten free tortillas that are just okay, I finally say that my favorite are Seite cassava and almond flour grain-free tortillas. They are SO good even if you’re not gluten free. Unlike other gf tortillas, they keep together well when stuffing with all the goodies. But, my second favorite, especially with eating an authentic taco is corn!
- Step 22
- - Over low to medium heat on the stovetop, lightly toast your tortillas just enough so it warms them up and chars the edges. Do this step to each tortilla, both sides.
- Step 23
- - Check on your cauliflower and poke with a fork or something so that you’re able to see if they are cooked all the way through and look extra “blackened” and crispy. Take them out of the oven/air fryer if done.
- Step 24
- - Grab your plate and start assembling your tacos.
- Step 25
- - Fill each tortilla with a hefty line of blackened cauliflower, a small handful of fresh greens, a drizzle of avocado chili lime crema, and fresh basil. Perfection!
- Step 26
- - Totally optional, but I like to add a dollop of greek yogurt, maybe some cajun black beans, a squeeze of sriracha, local cherry salsa, and some smoked sea salt flakes. Gimme all the toppings!
- Step 27
- - If you really wanna make it complete, check out our favorite Spicy Key Lime Margarita, courtesy of Sean :).
