So it looks like vegan or vegetarian is becoming more and more mainstream, about a third of the people I know are now opting out of the meat industry, some avoid all animal products. Ten, twenty years ago this was a much harder endeavor, but recipes are plenty now, and all good restaurants are offering meatless dining options that go beyond a salad. I’m hopping on the bandwagon, and while I personally choose to stay a carnivore, I do want to post an occasional recipe that supports the plant based or vegetarian lifestyle!
One thing I know for certain, and that is that vegetarian doesn’t have to be boring, and with a little effort and information, you can whip up some tasty meals that will have you scoff at meat. This taco recipe is immensely delicious, and extremely easy to pull off!
What you’ll need:
- 16 oz fresh or frozen cauliflower florets
- 6 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt, divided
- 1/4 cup chopped cilantro
- 2 avocados, peeled and pitted
- 2 garlic cloves, chopped
- 1/2 cup sour cream (vegan if applicable)
- 1 tbsp fresh lime juice
- 1/4 cup water
Preheat oven to 400 degrees.
In a bowl, combine olive oil, chili powder, garlic powder, cumin, cayenne pepper and 1/2 tsp salt. Add cauliflower and stir well, coating all cauliflower florets. Bake for 30 – 35 minutes, turning once.
In the meantime, in a blender or food processor combine avocado, sour cream, water, garlic and 1/2 tsp salt. Blend well. Heat tacos in the oven. Assemble tacos with cauliflower mix and avocado Crema. Top with cilantro and/or your favorite taco toppings.