Roasted Cauliflower Tacos with Herb Sauce

It won't stop raining in Ohio which means that our herb plants are thriving. In an attempt to use some of the herbs and to satisfy a need for tacos we put together this recipe with an herb sauce. The herb sauce is pretty acidic but it's balanced out by the sweetness of the mango and the slight heat from the seasoning on the cauliflower. Overall, this was a great lunch and the ingredients/sauce would also be good in a taco bowl.

-1 head of cauliflower, cut into florets
-a dash of salt and pepper
-1-2 teaspoons each of cumin, paprika and chili powder
-1 mango, cut into pieces
-1 avocado, sliced
-2 small radishes, sliced for garnish
-10 taco sized tortillas

Herb Sauce
-6 chives, diced
-1 jalapeno, diced
-4 garlic cloves, minced
-1/2 cup red wine vinegar
-1 teaspoon salt, plus more
-1/2 cup fresh basil
-1/2 cup fresh parsley
-2 tablespoons fresh oregano
-3/4 cup extra-virgin olive oil

Toss the cauliflower florets in a small amount of olive oil or spray with cooking spray and then season with the salt, pepper, cumin, paprika, and chili powder. Roast the cauliflower at 375 for 20 minutes or until tender.

While the cauliflower is roasting, prepare the herb sauce by incorporating all of the ingredients into a blender and then combining until smooth.

One the cauliflower is roasted build the tacos by layering the cauliflower, mango, avocado, and radishes into the tortillas. Top with the herb sauce and enjoy. 


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