It is the first Taco Tuesday of the New Year.
Although I don't do big resolutions,
I have decided to add more vegetables to my diet whenever I can.
Tonight for dinner I am whipping up simple and colorful
Cauliflower Chili Lime Tacos or as my son calls them
Cali Cauli Tacos, thus being served on our California tray...
Light, crisp, fresh and ready in a snap.
You just need a few ingredients,
but boy do they give the cauliflower a bold flavorful punch.
Just toss tiny florets...
zesty lime...
olive oil...
and chili powder.
Roast, then dig in.
You won't feel one bit guilty for having a state-full!
makes 8-10 small tacos
2 cups shredded cabbage
2 cups cauliflower, cut into to small florets
2 tablespoons fresh squeezed lime juice, plus wedges for serving
2 tablespoons olive oil
1 tablespoon chili powder
dash of salt
crumbled cotija cheese or cheese of your choice
small or street taco size tortillas
Preheat oven to 400 degrees. Mix cauliflower with lime juice, olive oil, chili powder and salt. Spread onto a foil lined baking sheet. Roast in oven about 10 minutes until the cauliflower is slightly tender. Warm tortillas then top with cabbage, cauliflower and cheese. Serve with lime wedges.
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