Sunny weather, refreshing margaritas, and a plate of tacos!
How else should we spend the weekend?
Oh yeah, with a healthy dose of Kentucky Derby drinks and floppy hats too.
So much to celebrate!
So tacos is how we’re doing it. Grab all the avocado you can, I think we’re going to OD on guac.
The other week I realized that for as much as we eat tacos (some variation at least once a week), I don’t have that many recipes on the blog. It’s safe to assume tacos are something we all know how to assemble, yeah? But if you’re anything like me (i.e. a regular taco consumer), then you probably need to switch up the protein time and again!
We’ve got to keep that taco marriage spicy. (I can’t believe those words actually just came out of me…)
Roasted cauliflower tacos aren’t just for my vegetarian friends! And just because we’re talking cauliflower doesn’t mean you veggie skeptics need to freak out. We should all give them a chance. (Background echo of “all we are saying, is give peace a chance” starts playing.)
Cauliflower is one of my favorite vegetables to roast – it seasons well and oddly enough it almost has a “meaty” quality to it when it’s cooked. So it’s still a deliciously hearty taco filler. I also love to throw red cabbage with a little squeeze of lime juice on my tacos – it’s so simple, but the crunch and freshness add the perfect texture to an already perfect bite.
So what ARE you doing this weekend?
Anyone else like holy hell how is tomorrow already Friday (not complaining)? This week went by quick, and yet somehow I’m still dreaming of shoving my face with guac and tacos and refilling my glass with another marg.
That’s how it feels at the end of every week though, right?
- 1 head of cauliflower, cut into florets
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- Salt and pepper
- ½ head red cabbage, cut into thin strips
- Juice of 1 lime
- Salt and pepper
- ¼ cup fresh cilantro, chopped
- 1 jalapeno, sliced
- 1 cup pinto beans
- ¼ cup shredded cotija cheese
- (And whatever else you love to assemble your tacos with!)
- Preheat the oven to 400 degrees. Lightly spray a baking sheet with nonstick spray.
- In a small bowl, mix together the chili powder, paprika, cumin, garlic powder, onion powder, salt and pepper. Add the seasoning to a large bowl with the cauliflower florets and toss until evenly coated. Arrange the florets on the baking sheet, drizzle a little bit of olive oil over top.
- Roast for 25-30 minutes, turning the cauliflower halfway through, cook until golden brown and tender.
- While the cauliflower is roasting, add the cabbage to a mixing bowl. Squeeze ½ of the lime juice over the cabbage, season with salt, pepper, and a little bit of cilantro. Taste, and if desired add a little more lime juice to the bowl.
- Heat the tortillas over a flame or in a small skillet over medium-high heat. To arrange the tacos, top the tortilla with some of the cabbage mixture, then some cauliflower. Add pinto beans, a few jalapeño slices, cheese, avocado slices, cilantro (and whatever else!). Enjoy.