A light and flavorful option for taco lovers, with roasted cauliflower as the star and a creamy avocado salsa.
Ingredients:
1 medium head of cauliflower, cut into small florets
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and black pepper, to taste
8 to 10 small corn tortillas
For the Avocado Salsa:
1 ripe avocado
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 small garlic clove
Salt and black pepper, to taste
To Serve (optional):
Sliced red cabbage
Diced tomato
Diced red onion
Directions:
- Roast the cauliflower: Preheat the oven to 400°F (200°C). On a baking sheet, toss the cauliflower florets with the olive oil, smoked paprika, cumin, salt, and pepper.
Spread in a single layer and roast for 20 to 25 minutes, turning halfway through, until the cauliflower is tender and lightly browned around the edges. - Prepare the avocado salsa: While the cauliflower is roasting, prepare the salsa. In a food processor or blender, combine the avocado, cilantro, lime juice, garlic, salt, and pepper. Process until smooth and creamy.
If necessary, add a splash of water to adjust the consistency. - Warm the tortillas: Heat the corn tortillas in a dry skillet for a few seconds on each side, in the microwave, or in the oven, until soft and pliable.
- Assemble the tacos: Place a portion of the roasted cauliflower on each tortilla. Drizzle generously with avocado salsa. Add optional toppings such as red cabbage, tomato, and red onion.
Nutritional Information (estimated per serving, 2 tacos):
Calories: 250-300 kcal
Protein: 6-8 g
Carbohydrates: 30-35 g
Fiber: 8-10 g
Fat: 12-15 g (primarily from avocado and olive oil)
