I took a head of cauliflower and cut it up into smaller chunks. I drizzled a little olive oil over it and in a small bowl mixed garlic powder, curry powder, and chili powder - about a teaspoon of each. Then I sprinkled it over the cauliflower and tossed it around trying to get a little on each piece. Then I spread it out on two cookie sheets and roasted it at 400 degrees for about thirty minutes.
Meanwhile, I sauteed up a sliced portabello mushroom. In the taco shell I put a slice of Boarshead horseradish cheddar, two slices of mushroom, enchilada sauce and sour cream (I was working with what I had at the ready). When the cauliflower was done I put a few pieces in each taco. It was a delicious combination and one head of cauliflower will serve four people, probably three tacos a piece.
Happy eating!
~S
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