Testy Roasted Cauliflower Tacos With The Works Recipe

The tacos' crisp red cabbage slaw, creamy avocado salsa, and roasted cauliflower and walnuts add heartiness.  


2 large poblano peppers 1 large cauliflower, leaves and core removed, cut into small florets ¼ cup avocado oil 2 ½ teaspoons sea salt, divided 2 teaspoons chile powder 2 teaspoons smoked paprika 1 teaspoon cumin seeds 2 large cloves garlic, minced 1 cup chopped raw walnuts 3 tablespoons brine-packed capers, drained 1 large lime, halved 1 cup finely shredded red cabbage ¼ cup thinly sliced red onion 1 tablespoon red wine vinegar 1 large avocado ½ cup sour cream ¼ cup cilantro leaves 1 small jalapeño, stem and seeds removed, chopped ¼ teaspoon freshly ground black pepper 12 corn tortillas ½ cup crumbled queso fresco



Roast poblano peppers on the grill or gas fire to blister all sides.Put peppers in a heatproof bowl and wrap in plastic to steam. Relax 10 minutes.


Remove pepper stems, seeds, and burnt skin using a sharp knife. Finely dice peppers. Preheat oven to 425 F. Mix avocado oil, chopped poblanos, and cauliflower on a large baking sheet.   


Roast mix 20 minutes.In a small bowl, mix 1 teaspoon sea salt, chilli powder, smoked paprika, cumin seeds, and garlic.  


Remove cauliflower and poblanos baking sheet from oven and add walnuts and capers.Season the sheet pan with chilli powder. Add ½ lime juice on top.  


Return the baking sheet to the oven and roast for 15 minutes, stirring regularly, until the cauliflower is softened and the spices are fragrant.  


While veggies roast, mix cabbage, red onion, red wine vinegar, and ½ teaspoon salt in a dish. Set aside.Keep the pan warm with foil after baking.  


Mix avocado, sour cream, ¼ cup cilantro, jalapeño, black pepper, 1 teaspoon sea salt, and ½ lime juice. Smooth the mix.  


Heat tortillas 10–15 seconds per side in pan.Set up two hot tortillas for tacos.Put roasted cauliflower on each tortilla.  


Cover cauliflower with cabbage slaw.Spoon avocado sauce on. Or, pipe sauce on tacos from a ziplock bag with one bottom corner cut.Top with fresh queso.Garnish with fresh cilantro. Serve tacos alone or on a plate.  


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