We love funky Tacos! We also love Roasted Cauliflower (and of course, Cauliflower Tacos, which is the perfect intersection of the two concepts). Anyway, as we were deciding what to have for dinner the other night, we recalled a trip to a local restaurant (Greenhouse) and the deliciousness that was their Smoked Cauliflower Tacos…and we decided to try to recreate at home! To complicate matters a bit, we don’t own a smoker, so we had to find another way. We conquered the challenge by leveraging Liquid Smoke (along with Olive Oil)…and we tossed our cauliflower florets with those two ingredients before roasting. This built a really nice smoky, nutty flavour with nice texture balance for the “meat” of our tacos.
From there, we layered some diced tomatoes, onions, and lettuce underneath and a chipotle avocado aioli to accentuate the smokiness of the cauliflower and to add a little heat to the party. If you’re looking for a unique vegetarian taco night, give these a try!
Time: 60 Minutes
Ingredients:
- Cauliflower
- Olive Oil
- Liquid Smoke
- Avocado
- Mayonnaise
- Chipotle Chili Powder
- Tortillas
- Lettuce
- Tomato
- Onion
Method:
- Preheat your oven to 375 degrees F.
- Cut your cauliflower into florets, and drizzle with olive oil and liquid smoke. Sprinkle a little salt on if you desire, and toss to coat.
- Put your cauliflower into a casserole dish, and roast for around 45-50 minutes until they soften and start to brown a little on the edges.
- As your cauliflower cooks, dice your tomatoes, slice your onion, and slice your lettuce.
- Arrange your tortillas on your plate, and layer your diced/sliced veggies atop.
- Peel, remove the pit from, and slice your avocado. Then, place the slices in a bowl, and add a little mayonnaise. Sprinkle in your chipotle chili powder, and mash with a fork until smooth. Add more mayo as needed.
- When your cauliflower is done, remove from the oven, and place on your tortillas.
- Top everything with your avocado aioli.
- Plate, devour, and enjoy!
