Saturday, January 24, 2015
Yeah, I hear that.
So I’ll let the photo do the talking.
Total deliciousness, that’s what.
Beyond fabulous flavor, the “why” is pretty obvious, too.
These cruciferous-filled tacos are more nutritious and planet-friendlier than most of their meat-centric cousins given they’re composed of, well, cauliflower. My favorite white-headed crucifer is crazy low in calories and sublime when roasted. Tossing it with poblano, jalapeño, and chipotle peppers alongside tomatoes and pinto beans led to my creation of Mexican cauliflower, the inspiration behind today’s tacos and one helluva side dish.
All I did here was stuff that spicy mixture into a soft whole wheat tortilla—if you’ve not yet made the switch to whole grain products, do learn more why you should here—and topped it with diced avocado and cilantro. A scatter of cheese, spoonful of sour cream, and dice of onions add even more oomph.
And because who doesn’t love tacos?