Cook With Brooke: Cauliflower Tacos

I am not a vegetarian by any means. However, my mom said that it’s important to have at least one meatless night a week to improve heart health and lower the risk of heart disease. So, my meatless dinner go-to is always cauliflower tacos. This meal proves to be just as textured and flavorful as it is balanced. 

Ingredients:

1 Head of Cauliflower

1 Bag of Shredded Red Cabbage

1 tbsp. Chili Powder

1 tbsp. Paprika

1 tbsp. Cumin

1 tbsp. Onion Powder

1 tbsp. Garlic Powder

1 tsp. Salt

Avocado Oil

Flour Tortillas

Sauce:

5.3 oz. Fage 0% Milkfat Greek Yogurt 

Juice of 1 Lime

1 C. of Cilantro

2 tbsp. Apple Cider Vinegar

¼ C. Extra Virgin Olive Oil

Pinch of Salt

Directions:

1. Preheat your oven to 450 degrees.
2. Chop up the head of cauliflower to the sizes of your liking. Keep in mind that they shrink as they cook.
3. Once cut, put all of the cauliflower in the bowl and mix in the chili powder, paprika, cumin, onion powder, garlic powder and salt. 
4. Lay out the cauliflower on parchment paper and lightly spray it with avocado oil.
5. Let them cook for 25 minutes.
6. As they sit in the oven, mix in a bowl greek yogurt, lime juice, cilantro, apple cider vinegar, olive oil and salt. 
7. Put three handfuls of the shredded red cabbage and rinse with cold water. Dry it promptly after.
8. Pile on as much of the lime sauce as you want, add the red cabbage and top with the roasted cauliflower. Optional: squeeze additional lime juice along the tacos.

I normally feel stuffed after eating only two tacos, but you can add whatever sides or additional toppings of your choice! I usually have enough ingredients for another serving for lunch or dinner the following night. Hopefully, you’ll try this for your next meatless night!