Tuesday, September 20, 2016

Procrastination Recipe: Roasted Cauliflower Tacos

As I type this one-handed, the love of my life, my Maine Coon (the one throwing serious shade in my profile photo to the right), is lounging like a baby in my other arm. Tomorrow morning (when you read this it"ll be "today") she is having her teeth removed. They are rotting and she's likely in a lot of pain and I could never allow her to live in pain. However, she has a heart murmur and is considered older so going under anesthesia is risky and of course I'm worried. I think she knows something is happening tomorrow because she's all over me tonight, more than  usual. But let me distract myself with a delicious and simple recipe - Roasted Cauliflower Tacos.

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!


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