Recipe: Roasted Cauliflower Tacos
Get ready for (vegetarian) Taco Tuesday! Our wellness dietitian’s take on tacos — featuring roasted cauliflower, poblano peppers and tomatoes — won’t leave you missing the traditional meat and cheese.
Variety is the spice of life, as the saying goes, and it can surely enliven your taco nights. Whether you’ve jumped on the Taco Tuesday bandwagon or enjoy the tortilla-wrapped delights every now and then, it’s time to mix things up.
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Our Roasted Cauliflower Tacos prove that meat and cheese are wholly unnecessary for delicious, satisfying tacos. Hearty pinto beans provide the base for these beauties, but the real stars are the veggies: cauliflower, poblano peppers and tomatoes, dusted with chili powder and roasted to sweet, crispy perfection. And then, of course, there are the fixings! Cilantro, avocado and hot sauce add texture, heat and punch.
You’ll get loads of nutrients and fiber in these tacos — but what you’ll remember is the happy smiles at your table.
1 head cauliflower, cut into small florets
1 pint cherry or grape tomatoes
2 poblano peppers, cut crosswise into ½-inch thick strips
3 cloves garlic, smashed
3 tablespoons extra virgin olive oil
1 teaspoon chili powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup canned (no salt) pinto beans, drained, rinsed and warmed
8 corn tortillas
4 slices avocado
8 fresh cilantro sprigs
Hot sauce, for serving (optional)
Nutritional facts (per serving)
Makes 4 servings.
17 g total fat, 2 g saturated fat, 10 g protein, 46 g carbohydrate, 14 g dietary fiber, 7 g sugar, 0 g added sugar, 0 mg cholesterol, 149 mg sodium.
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness