Tuesday is for tacos?

CRISPY SPICED CAULIFLOWER 
1 small head of cauliflower, cut into bite-size florets

1 cup almond meal 

handful of fresh cilantro, chopped roughly 

2 tsp chili powder

1 tsp smoked paprika

1 tsp cumin

1/2 tsp garlic powder

1 tsp ground turmeric 

1 cup coconut milk or almond milk

1/2 cup brown rice flour

juice of 1 lime 

Salt & pepper to taste 

ZESTY CABBAGE SLAW 

1/2 red cabbage, thinly sliced

juice of 1 lime

1 tbsp apple cider vinegar

Salt & pepper to taste 

AVOCADO, LIME & CILANTRO DRESSING
1 avocado

handful of fresh cilantro 

juice of 1 lime

¼ tsp sea salt

FOR SERVING 
12 corn tortillas or homemade tortillas (recipe below) 

fresh lime wedges 

handful of fresh cilantro

WHAT TO DO 
Line a baking tray with parchment paper and preheat oven to 350ºF (180ºC). 

Mix almond meal and ground spices in a medium sized bowl to make a crumb. 

In another bowl, mix together almond or coconut milk, brown rice flour and lime juice to make batter. Mix well.  

Coat cauliflower florets in batter, a few at a time then toss in almond meal spice mix. 

Bake for 25-30 minutes or until golden brown and crisp. 

While your crispy cauliflower is baking, prep your avocado dressing by adding avocado, cilantro, lime and salt to blender or food processor and blend until smooth. 

Prep your cabbage slaw by mixing together sliced cabbage, lime juice, apple cider vinegar, salt and pepper in a bowl and allow to sit while cauliflower bakes. 

Once you cauliflower is crisp, remove from oven and assemble your tacos! 

HOMEMADE TORTILLAS (Makes 8)
2 eggs

250ml (1 cup) coconut milk

3/4 cup tapioca flour

pinch of paprika

pinch of cumin

1/2 tsp ground chili 

3 tbsp coconut flour

pinch of salt

WHAT TO DO 
Mix together all of your tortilla ingredients, and combine well by mixing with a whisk. 

Heat a tiny amount of coconut oil in small fry pan over medium-high heat. Drizzle 1/4 cup of the mixture into the pan, gently moving around to form a round tortilla. Cook on one side for 1-2 minutes and gently flip and cook other side 1-2 minutes or until golden. 

Continue this same process until you have no more tortilla mixture. Makes about 8 tortillas. 

Tortillas can be prepared ahead of time and warmed in the oven. 

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