It's time for a delicious taco recipe, namely cauliflower tacos with roasted bell pepper sauce! Last summer I spent a month traveling around beautiful Mexico and there I tasted an awful lot of different tacos. One taco was even tastier than the other and I ate combinations I had never thought of before, including cauliflower tacos with roasted bell pepper sauce. In the Netherlands we know tacos as those crispy shells from the supermarket, but did you know that they are not eaten at all over there and don't even exist? A real taco simply consists of small round tortillas that are briefly torched and heated under the grill or over the gas burner before a delicious topping goes on top. You then eat the taco with your hands. One of the tacos that has really stuck with me is the one with roasted cauliflower. I really ate that a lot there. Cauliflower always stays nice and crispy and you can season it completely to your own taste. Incredibly delicious!
Cauliflower tacos with roasted bell pepper sauce
Cauliflower tacos with roasted bell pepper sauce
These cauliflower tacos with roasted bell bell pepper sauce are very easy to make and the nice thing is that this recipe is also chock-full of vegetables. In fact, the sauce consists of bell peppers! A very easy way to get extra vegetables. Both the peppers and the cauliflower are roasted in the oven with different herbs. The taco is further filled with fresh guacamole, corn and parsley or cilantro. It doesn't get any fresher! Looking for more Mexican inspiration? How about these super quick tacos from the pan whether these Mexican shakshuka with corn, beans and guacamole. Both deliciously vegetarian and incredibly easy to make.
What you need:
What to do:
Preheat the oven to 220 degrees and line two baking sheets with baking paper.
Halve the peppers and remove the seeds. Place in a bowl along with 2 tbsp olive oil, 1 tsp garlic powder and a generous pinch of salt and pepper. Massage everything well over the peppers, then place them inside down on the baking sheet. Roast for 15 minutes.
Mix the cauliflower florets with 2 tbsp olive oil and the chili powder, paprika and a generous pinch of salt and pepper. Also massage well and slide into the oven for 15 minutes as well.
Mash the avocado together with 1 tsp garlic powder, the juice of 1/2 lime and a pinch of salt and pepper. Also drain the corn and coarsely chop the parsley or cilantro.
Heat the tortillas by briefly holding them over the gas burner. This will give them a delicious color and flavor. You can also use a gas burner. No gas option? Then heat them briefly in a dry skillet on both sides.
Remove the peppers from the oven and put them together with a pinch of pepper, salt, some fresh parsley/coriander and the cooking cream or coconut milk in the blender and blend to a smooth sauce. Taste to see if you like it or add more spices to taste.
Spread the guacamole over the tortillas and top with the cauliflower, corn, roasted bell pepper sauce and garnish with additional parsley or cilantro.
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
