Smokey Cauliflower Tacos with Chimichurri
Smokey Cauliflower Tacos with Chimichurri
Smokey Cauliflower Tacos with Chimichurri
Tacos with a delicious plant-based twist.
4 Persons
1 h
Ingredients4 Persons
1 tsp chili powder | |
1 tsp smoked paprika | |
1 tsp cumin | |
¼ tsp garlic powder | |
¼ tsp onion powder | |
1 small head cauliflower, cut into small florets | |
2 Tbsp olive oil | |
Salt and pepper | |
8-10 tortillas | |
1 avocado, pitted and sliced | |
Chimichurri, see recipe below | |
Optional, pickled onions | |
Lime wedges for serving | |
Chimichurri | |
|---|---|
1/2 cup firmly packed cilantro leaves | |
1/2 cup firmly packed parsley leaves | |
1 large (or 2 small) garlic cloves, roughly chopped | |
1/2 tsp dried oregano | |
2 Tbsp red wine vinegar | |
1/3 cup olive oil | |
Pinch red pepper flakes | |
Salt and pepper | |
Instructions
- Preheat oven to 400 degrees.
- In a small bowl combine chili powder, smoked paprika, cumin, garlic and onion powder. Set aside. Add cauliflower florets to a large bowl and drizzle with olive oil. Season well with salt and pepper, then add spice mix to the cauliflower. Toss to coat completely. Transfer to a greased baking sheet and roast for 30-35 minutes or until golden and tender.
- Assemble each taco with cauliflower, Oddlygood cheddar style, avocado slices, chimichurri, and pickled onions. Serve with limes.
Chimichurri
- In a food processor pulse all ingredients together until well combined. Be careful not to over-pulse as you want the sauce to have texture. Add more olive oil, if needed. Season well with salt and pepper, to taste.
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