Roasted Cauliflower Tacos with Chimichurri Sauce
Ingredients
The roasted cauliflower
-
1
head
Cauliflower
-
3
tablespoons
Olive Oil
-
1
tablespoon
Garlic Powder
-
2
teaspoons
Smoked Paprika
-
to taste
Salt and Pepper
The chimichurri sauce
-
¾
cup
Raw Almonds
-
3
cloves
Garlic
-
¾
teaspoon
Sea Salt
-
¼
teaspoon
Ground Black Pepper
-
1
cup
Parsley Leaves
-
1
cup
Cilantro Leaves and Stems
-
2
tablespoons
Lemon Juice
-
2
tablespoons
Red Wine Vinegar
-
2
tablespoons
Olive Oil
-
¼
cup
Water
The tacos
The garnishes
-
Cilantro
-
Sliced Avocado
-
Purple Cabbage
-
Lime
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Add the cauliflower ingredients to the baking sheet and toss to coat evenly.
- Bake in the oven for 11 minutes, then flip and cook for another 15 minutes until crispy.
- To make the chimichurri, pulse the almonds in a food processor until a meal forms.
- Add the remaining chimichurri ingredients and a few tablespoons of water, reserving the rest.
- Pulse until a thick sauce forms, adding more water if needed, and adjust seasoning.
- Prepare the tacos by toasting the tortillas over an open burner for about 1 minute per side.
- Assemble the tacos with roasted cauliflower, red cabbage, avocado, and chimichurri sauce.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
3
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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