Cauliflower! An absolutely amazing vegetable that is versatile as your imagination. This wonderful nightshade veggie (is great for gut health and provides antioxidant and anti-inflammatory phytonutrients.) You can grill it, bake it, mash it, fry it, and boil it! Additionally, cauliflower is a great source of cell-supporting folate, vitamins C & K. It is fat-free and cholesterol free and also low in sodium. What’s not to love about cauliflower?
This recipe comes together relatively easily and takes about 50 minutes of total cooking time plus about 10 extra minutes for prep. You can definitely eat this all by itself as a main dish or as a side.
I woke up this morning craving chips and salsa! Mexican food, yes, please! Although it was too early for a margarita or a Corona, my tastebuds went into overdrive and I started digging through my pantry.
For those of us north of Tijuana, our version of Mexican food has been slightly altered.
In this recipe, you can opt to use another vegetable, besides the zucchini. Perhaps sweet potatoes or finely diced cauliflower.
NOTE: This can be made up to a day ahead and stored in the refrigerator before baking.
Oh My! These turned out seriously fantastic. I recommend pairing the tacos with the Avocado Crema because it goes so well with the baked cauliflower.
These really don’t take too long and you can go from prep to oven-ready in 30 minutes’ time. There should be leftovers for the next day or if you don’t want too many corn tortillas, simply toss the cauliflower, crema, refried beans, and vegan cheese with some arugula and fresh tomatoes.