Here's an easy, flavorful plant-based, gluten-free Taco Tuesday recipe that's smoky, spicy, savoury and super satisfying.
This would make the perfect healthy, weeknight meal when you don’t have much time to cook. The cauliflower done ahead of time and reheated in the oven or stovetop if you’re short on time.
Is there anything that cauliflower can't do?
1 ½ cups cauliflower florets
1 pc of dried ancho chile
1 pc of dried chipotle chile
1 tbsp of cilantro, chopped
1 tsp of almonds
4 tbsp of coconut oil
2 garlic cloves
1 tsp curcuma
3 to 6 corn tortillas
Start by removing the seeds from the dried chipotle and ancho chiles. Heat a pan on high with no oil. Once hot, toast the chiles in the pan for 5 minutes. Transfer the chiles to a blender and add the garlic, curcuma and 2 tbsp of the coconut oil to make the marinade for your cauliflower.
Rub the cauliflower florets with your marinade and set aside.
While your cauliflower is marinating, blend the avocado, the juice of two limes, and cilantro until smooth. Place aside for plating.
Heat a small pan on high with no oil. Once hot, add your almonds and toast them for about 5 minutes. Remove the almonds from the heat and crush them using a food processor.
Heat a sautée pan on high and add the coconut oil. Once hot, add the marinated cauliflower florets and cook on high for 3 minutes. Lower your heat to medium and cook for an additional 6 minutes.
Heat your tortillas by placing them on a dry (no oil) comal or frying pan over medium heat and cooking them for about 30 seconds on each side.
Spread your avocado crema onto the tortilla. Add the cauliflower florets and finish with more avocado crema, crushed toasted almonds and cilantro. Enjoy!