Vegetarian Tacos

Happy Cinco de Mayo everyone! Kicking off today with a taco recipe that will win over meat lovers and vegetarians alike: Cauliflower Almond Tacos !

I sense it, you’re hesitant, I was too until my cousin made cauliflower walnut tacos that changed my life. I took that concept and created this recipe that packs a major flavor punch as tacos should but make you feel less guilty after eating 4.. Or 7? Make this simple recipe for your Cinco de Mayo celebrations or for an easy and healthy weeknight dinner.

Serves 3-4.

Ingredients:

For the Vegetarian Tacos:

• 1 head of cauliflower or 1 1b bag riced cauliflower

• 1 ½ cups roasted almonds

• ¼ cup chipotles in adobo with the sauce (if they come whole in a can, dice them finely) - this will definitely give a kick to it, feel free to reduce this and use more salsa.

• ¼ cup jarred or homemade salsa

• 1 tsp cumin

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp oregano

• ½ tsp onion powder

• Pinch of salt and pepper

• Tortillas or lettuce wraps for serving

• Pico de gallo, guac, or cheese for topping

Directions:

For the Vegetarian Tacos:

• Preheat your oven to 400 degrees.

• If not using the bag of riced cauliflower, break up the head of cauliflower into florets and blitz in a food processor in batches until texture is like crumbly rice. Transfer to a bowl.

• Pulse almonds in a food processor or blender (or chop) until crumbly, but not too fine.

• Transfer to bowl with the cauliflower.

• Add your chipotles, salsa, cumin, chili powder, garlic powder, oregano, onion powder, salt and pepper to the almond cauliflower mixture and mix well.

• Transfer to a baking sheet and spread out into a thin layer. Bake at 400 for 20 minutes, then stir the mixture, flatten out again and bake 20 minutes more.

• Fill tortillas with the meat mixture and top with all the fixins and enjoy!