Tuesday, August 22, 2017

buffalo cauliflower tacos

Yesterday Jon texted me that he was going to make lentil tacos for dinner and asked if I'd eat them. While I totally appreciated the gesture, lentils are the bane of my existence. I've tried them on a few different occasions (prepared differently) and each time I wanted to hork. 

Anyway, I was left racking my brain and then it occurred to me that we had a head of cauliflower in the fridge that probably wouldn't last much longer. Since tacos were on the menu, I figured I would go the buffalo cauliflower route and they did not disappoint.

Preheat the oven to 425F. Cut the cauliflower into florets and place in a large bowl. Lightly toss with olive oil, salt, and pepper. Roast in the oven for 25 minutes or until tender. Place in a taco shell with cheddar cheese, lettuce, ranch (or blue cheese) dressing, avocado and/or black beans and drizzle with hot sauce.

You guys, this was seriously the bomb. The best part is since I didn't add the hot sauce until the taco was prepared, Etta was able to enjoy the roasted cauliflower also and she absolutely devoured it. In terms of prep, this was one of the easier dinners we've made and it was so satisfying. I will definitely be making these more often.

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