Do you guys do the Taco Tuesday thing around your digs? We never really intend to, but for the last couple of weeks it’s just kinda worked out. It’s like some otherworldy being (I’d like to think it’s Alf) just really wants us to be stuffing our faces with stuffed foods. A taco is a stuffed food, right? I wonder if I say stuffed foods enough times how it’ll affect my Google rankings. I’d like nothing more than for some poor schmuck searching for Hot Pockets to get tricked into finding these balls-good tacos instead because of — whoops — stuffed foods.
Side note: if you’re the poor schmuck I’m referring to, let me clarify: I love that you’re here. I don’t not love Hot Pockets. As in, I kinda like them. I want that to be past-tense, but they taste like hugging college. In a good way. Although, admittedly, these tacos are much better. Please be my friend.
Moving right along.
‘Member the other day when we made Cauli Steaks for Gina and I mentioned that I end up with only, like, three cauliflower steaks and a HEAP of random florets? We’re gonna put that heap to good work here, you guys. So simps.
First let’s chop ’em up super tiny, like carne asada-sized. Cauli Asada. See that?
Then season ’em up real good, like carne asada-seasoned. Cauli Asad — oh, we already did that one.
Now let’s get ’em roasty toasty. Mmmm, tastes like brown. Me likey.
Pile onto teeny street taco torts.
Finish with lots of zippy, zingy toppings.
Stuff face with…
(Are you still there, Hot Pockets?)
I highly recommend making room for these ‘uns on your next Taco Tuesday menu. They’re so veggielicious and savory and simple and, I’m not gonna lie, we only had enough for five tacos because I couldn’t leave well enough alone and kept eating those meaty little cauli nubs right off the pan.
(Also, I just asked meat-loving Chris how he’d endorse these tacos, and he said “yeaaaaaah-mummers.” Thank god we found each other.)
So yeah. Taco Tuesday. Make it happen.
Oh oh oh! And don’t forget to check out Q Squared NYC online and shop with promo code PIGANDQUILL to receive 20% off and Free Shipping on all orders over $50 through April 30th. (I’m loving how the Montecito Collection makes these tacos look extra spesh! Snazzy, right?)
Get after it folks! *ass-slap*
Roasted Cauliflower Street Tacos (gf w/ vegan option)
By Emily Stoffel
Cook time: about an hour | Makes 6 small tacos (serves 2)
- 1 small or 2/3 large head cauliflower (use the scraps after making cauli steaks!)
- 2 T olive oil
- 1/2 tsp chili powder
- 1/4 tsp sea salt
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp dried Mexican oregano, crushed in the palm of your hands
- few grinds black pepper
- 1/2 red onion, diced
- juice of 1 lime
- 1/4 cup 0% Greek yogurt (vegan variation: give cashew cream a shot!)
- 1 – 3 tsp hot sauce, such as Cholula (to taste)
- 6 taco-sized corn tortillas (check the ingredients if you’re truly avoiding gluten)
- mango salsa (a good, store-bought option is fine — we like Trader Joe’s Pineapple Mango variety)
- diced jalapenos, cilantro and extra limes, for serving
Preheat oven to 425F. Cut cauliflower into small florets and toss with olive oil, chili powder, sea salt, cumin, paprika, crushed oregano and black pepper until evenly coated. Arrange on a baking sheet and bake 45 mins, tossing every 15 mins, until deep golden brown in spots and slightly crispy.
Meanwhile, mix onion with lime juice and set aside to mellow. Combine Greek yogurt and hot sauce, to taste. (If you want a more drizzle-able sauce, thin with a tablespoon or two of water.)
Before serving, warm tortillas on a hot, ungreased grill or skillet. Serve tortillas piled with roasted cauliflower, marinated onions, yogurt mixture, salsa, cilantro, jalapeños and wedges of lime for spritzing. Enjoy!
Disclosure: This post is part of an ongoing partnership with Q Squared NYC, maker of the lovely serveware showcased in the images above. As always, I recommend only those items that I truly find to be a good fit in The Pig & Quill kitchen, and any opinions expressed across the site, be they negative or positive, are 100% my own. If you like what you see, be sure to shop Q Squared NYC with the discount code PIGANDQUILL to receive 20% off your entire purchase and Free Shipping on all orders over $50 through April 30th.
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