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.
Cauliflower is a phenomenal vegetable that can be used in so many different recipes. Boiled, diced, riced, baked, air-fried, souped…the list goes on and on!
Personally, my favorite way to enjoy the versatile white flowerets is seasoned and baked in the oven. Since lemons are coming into their peak season, I decided to add a little lemon love to this dish.
Simply separate the flowerets from the whole cauliflower, rinse and place on a lined sheet pan. Add the seasonings and bake, the rest is pure magic in the kitchen!
This dish can be served as a side or a main, but trust me you most likely won’t have any leftovers!
Portobello mushrooms are versatile and healthy! They provide 11% of the daily fiber requirement and contain approximately 30 calories per serving.
Mushrooms convert sunlight into vitamin D, which helps the body absorb calcium and phosphorus, two essential nutrients for maintaining bone strength and health.
Portobellos also contain antioxidants, vitamin B, potassium, and selenium.
They are a plant-based delicacy that, when cooked correctly, mimick steak.
This recipe uses 4 to 8 mushroom caps. There is enough filling for all 8 mushrooms or 4 mushrooms with a side of the Spinach Artichoke filling.
These filled mushrooms take a few extra steps, however, the result is deliciousness on a plate.