Life / Food

Cauliflower in bloom in tantalizing tacos

Crunch, spice and snap make these cauliflower tacos a delicious and easy answer to a weeknight dinner.

Maya Visnyei

Crunch, spice and snap make these cauliflower tacos a delicious and easy answer to a weeknight dinner.

Ready in 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4

Ingredients
• 1 head cauliflower
• 2 Tbsp olive oil
• 1 1/2 cup panko or breadcrumbs
• 1 tsp chili powder
• 1/2 tsp cumin
• salt and pepper
• 1 avocado
• 1/4 cup sour cream
• 1 lime, juiced
• salt and pepper
• 6 to 8 tortillas
• extras like crumbled queso or feta cheese, cabbage slaw


Directions
1. Chop cauliflower into-small florets. In a large bowl, toss with olive oil.

2. On a large, flat plate mix panko, spices and a bit of salt and pepper together. Toss florets in the panko mix until t coated. Spread evenly on a baking sheet and pop in the oven for 25 to 30 minutes, until the cauli is golden and tender.

3. Meanwhile, combine avocado with sour cream and lime juice. Mash with fork and combine until you have a smooth consistency. Taste and add salt and pepper.

4. Prep all of your extras and warm up the tortillas. Spread a good dollop of avocado on each tortillas. Place a handful of the baked cauli on top, then load on your toppings.

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