Nearly every Tuesday is Taco Tuesday at our house. I mean, why not? It’s yummy, the kids love it, and it takes all the guesswork out of meal planning for that day.
But sometimes I just need to change things up a bit. And in an effort to get more vegetables into our diet and fill up my Rainbow Meal Planner, I created this Cauliflower Taco recipe that includes quite a kick to your tastebuds.
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I’ve long been enamored with all the amazing things you can do with cauliflower. Which is pretty much everything, except make it wash your dishes and fold your laundry. Unfortunately.
And ever since I had amazing, but way too spicy for my taste, cauliflower tacos at a local restaurant, I’ve been dying to make my own.
And like all my other recipes, this involves a very short list of mostly whole foods and is super easy to make.
And when I say a short list, I mean it. There are a total of 4 ingredients in this dish. 5 if you count the tortilla shells.
And the main ingredients is of course, cauliflower.
Just cut up a head of cauliflower, drizzle with a little olive oil, toss with salt & pepper, and roast in the oven until they’re nice and soft, about 20-30 minutes. If you like your tacos on the more crunchy side, pull them out of the oven sooner.
The other star if the show is purple cabbage.
A head of cabbage goes a long way so I only used half of a head. You can save the rest for lots of different uses like stir fry, coleslaw, and salads.
Add some matchstick sized, chopped carrots for more taste and color.
Put that all in a pan with (again) just a little olive oil and salt & pepper and cook until just heated through and starting to wilt a little. Again, you can adjust this cook time to the desired crunchiness of your tacos. You can even choose not to cook the cabbage at all if you want extra freshness and crunch.
Once your cabbage and carrots are cooked to your liking, toss with 2 tablespoons of Thai Peanut Sauce. I would call it the secret sauce to this recipe. But it’s not a secret. It is the defining ingredient to this dish.
Once the cauliflower is done, layer a whole wheat tortilla shell with the cabbage and carrots, top with roasted cauliflower and drizzle more peanut sauce on top. It adds quite a kick, so try it out with a little, then add on more if you’re feeling feisty.
You didn’t miss a step. It’s literally that easy. And you can make it even easier by buying a bag of already shredded cabbage or coleslaw mix.
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