Cauliflower Tacos With Spicy Sriracha Black Beans Recipes

CAULIFLOWER TACOS WITH AVOCADO CREMA

Cauliflower Tacos with Avocado Crema image

Provided by Ree Drummond : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Nonstick cooking spray, for the baking sheet
1 cup very thinly sliced red cabbage
1 cup very thinly sliced green cabbage
2 limes, plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon pureed chipotle in adobo
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 large head cauliflower, cut into florets
1 ripe avocado
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
8 corn tortillas
3 radishes, thinly sliced
Hot sauce, for topping, optional

Steps:

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a singe layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema.
Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth.
Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired.
Put on a platter and garnish with lime wedges and cilantro leaves.

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