Cauli chipotle taco salad bowl on a taco Tuesday! This meal is so so simple, but terribly tasty. It makes for an easy dinner after a long day. It is also a great way to win over everyones tastebuds. I opted for a salad this time around but a wrap or tortilla are awesome options for this meal also. The sauce and cauliflower are also a terrific idea for a meal prep option.
INGREDIENTS
A large head of cauliflower
2 tbsp of olive oil
Spices: 3 tsp of cumin, 2 tsp of chili powder, 2 tsp of smoked paprika, 1/2 tsp of salt
3 cloves of garlic minced
1/4 cup of almonds
Juice of 2 limes
1 tin of tomatoes
Spices: 1/2 tsp of smoked paprika, 1/2 tsp of cumin
2 chipotle adobe peppers
METHOD
Cauliflower
1. Preheat the oven to 400F
2. Cut your head of cauliflower into smaller florets and then thoroughly wash. Place the cauliflower in a large bowl and then even coat in your olive oil
3. Place the cauliflower in a large bowl and then even coat in your olive oil and spice.
4. Put the cauliflower on a large baking tray or 2 and cook for about 20 mins.
Sauce
5. Using a blender combine the garlic, almonds, lime juice, tomatoes, smoked paprika, cumin, and chipotle peppers. Blend until smooth and then adjust the taste to your desired flavor.
3. Serve the cauliflower up warm with some spring mixed greens, warmed baby tortillas, a fat coating of the sauce, cilantro, avocado, jalapeños, lime juice and any other desired veg.
ENJOY :)
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