When You Want Tacos but Feel Guilty About that Cauliflower Wasting Away in the Fridge, Make These

When You Want Tacos but Feel Guilty About that Cauliflower Wasting Away in the Fridge, Make These

Much like noted taco enthusiast LeBron James, we enjoy ourselves a Taco Tuesday. Taco Wednesday through Monday aren’t bad either. And while we love to go out and support our local taqueros  and taqueras who offer plant-based options, sometimes you want to whip up something at home. Maybe you even want to make something a little healthier than the usual late-night soyrizo order. When that feeling hits, this cauliflower taco recipe is just the thing.

Its star ingredient, cauliflower, a cruciferous vegetable, is low in carbs, fibrous, and rich in folate and vitamins C, E and K – that means it’ll keep you full on a limited number of calories while still packing a hefty nutritional punch. Don’t skip the crema – it’s made with avocado, famously nutritious and rich in heart-healthy fats.

Preparation

  1. Preheat a greased grill or grill pan to medium-high.
  2. In a large bowl, toss cauliflower florets with one-half of oil until well coated. Add paprika, cayenne and one-half of salt; toss to coat. Rub corn with remaining one-half of oil. Grill cauliflower and corn, turning occasionally until softened and lightly charred, 12 to 16 minutes. (TIP: If your barbecue grates are widely spaced, use a grilling basket to prevent cauliflower from falling through.)
  3. Meanwhile, in a small blender, combine sour cream, one-half of avocado, lime juice and remaining one-half of salt; blend until smooth.
  4. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Wrap tortillas in a clean kitchen towel to keep warm. (NOTE: Do not overcook tortillas or you’ll end up with chips.)
  5. Remove corn kernels from the cob using a sharp knife. Transfer cauliflower from grill to a bowl and immediately top with cheese. Cover dish to create steam and help melt cheese. Thinly slice remaining one-half of avocado. Divide cauliflower and corn among tortillas. Top each taco with avocado slices, corn kernels, avocado crema and cilantro (if using).