Description
Vegan Taco Tuesday or any taco day can be delicious and healthy with this lectin-free and plant based cauliflower tacos recipe. Buy the tortillas or make them at home.
Ingredients
- 4 lectin-free tortillas (check the post above for recipe or suggestions)
FOR THE CAULIFLOWER
- 1 medium cauliflower head
- 3 tablespoons nutritional yeast
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- Optional: 1/2 teaspoon cumin
- salt & pepper
FOR THE SLAW
- 1/2 small jicama
- 1/4 red cabbage head
- extra virgin olive oil
- apple cider vinegar
- salt & pepper
FOR SERVING
- 1 bunch cilantro
- 4–5 red (European) radishes, finely sliced
- 1 avocado, finely sliced or cubed
- 1 lime
- extra virgin olive oil
Instructions
- Prepare or make the lectin-free tortillas (see post for details).
- Heat the oven to 420F.
- Make the cauliflower. Wash, dry and cut in florets. Toss them in nutritional yeast, olive oil, garlic powder, salt and pepper. Arrange on a parchment paper in a baking sheet and bake for 30-35 minutes, until the cauliflower is golden. Mix them at half time.
- While the cauliflower is cooking, make a red cabbage and jicama slaw. Finely slice cabbage and grate the jicama. Mix them, add apple cider vinegar, extra virgin olive oil, salt and paper to your taste.
- Slice the avocado, radishes and chop the cilantro and arrange all the fillings on the table.
- When the cauliflower is cooked, warm the tortillas, add all the fillings, drizzle with olive oil and lime and serve.
