I had the most relaxing, unplanned weekend ever. Having the extra day off turned my Sunday into a Saturday part two and my Monday into a relaxing Sunday. I slept in, I volunteered, I ran, I planted herbs, I read magazines that have been piling up for months, I got brunch with a friend, I spent time with my family, I cooked an amazing makeshift Eggs Shakshuka, I sorted through some old clothes to donate, and I sat on my patio just enjoying the nice weather for a few hours.
For someone who typically jam packs her schedule, this weekend was a more than welcome change. I was able to mentally decompress in my own home, something I would have previously thought was impossible without escaping to another country (literally). Coupled with the overdue sunshine, it was just an all around peaceful weekend. I’ve mentioned before that I cooking is a peaceful activity for me – baking, not so much – so on this unusually peaceful weekend I naturally gravitated toward the kitchen. In addition to the makeshift Eggs Shakshuka, which I’ll probably do a post on in then near future, I made these Cauliflower Tacos with Avocado Crema.
I’ve preached my love for avocados in the past. I don’t think I’ve yet to mention my love for cilantro, though. If I had to choose only one herb to use in cooking for the rest of my life, you bet it would be cilantro. Keeping this information in mind, it may not come as a surprise that I’m partial to any food with a Mexican sort of flare. Fresh Mexican food is like, my jam. What I love about Mexican food, too, is that it’s really simple to make vegetarian substitutions. Prime example: these cauliflower tacos.
I opted for corn tortillas in this recipe, making this a really good gluten free option. If you’re looking to ditch the tortilla altogether, you can easily turn this into a salad, which is exactly what I did the following day. I used the avocado crema as a dressing, and threw in some edamame for a little added protein. And of course, topped it with a generous amount of chopped cilantro.
Cauliflower Tacos with Avocado Crema
Makes 8 Tacos
1 head cauliflower, chopped
2 cups red cabbage, chopped
1 cob on corn
2 tbsp olive oil
1/2 tsp chili powder
1 tsp cumin
8 corn tortillas
1 cup greek yogurt
cilantro – be generous with this
1.5 tsp garlic powder
1/2 tbsp onion powder
squeeze of lime juice
zest of 1/2 lime
1. Preheat oven to 400 degrees (F) .
2. Toss cauliflower in olive oil, cumin, and chili powder. Spread on baking sheet and sprinkle with salt & pepper. Place corn on the cob on baking sheet (leave in the husk) and roast for 20-25 minutes, until cauliflower is browned.
3. In a food processor/magic bullet, add greek yogurt, avocado, cilantro, garlic and onion powder, lime juice, lime zest, and jalapeno. Pulse until smooth.
4. When cauliflower and corn are done, cut corn from the cob. Assemble tacos by filling with cauliflower and corn and topping with shredded cabbage, avocado crema, fresh cilantro, and a squeeze of lime juice.