With such a busy schedule cooking and meal prepping nowadays happen on the fly. For the past few years, actually since my older boys went off to college, my husband and I kind of just wing it with dinner each night. Our little one, Aiden, will eat fruits for breakfast, lunch and dinner (I’m not even lying), we’ve nicknamed him a “fruit-a-tarian.”
I’m always adventurous when it comes to trying different vegetables and fruits, which is why when I came across an orange cauliflower in the supermarket I just knew I had to try it. Debating for about a week on how to cook it and praying that it didn’t spoil, I finally settled on trying out cauliflower tacos. I must say they came out pretty tasty that I just had to share the recipe.
Now when I cook, I don’t measure out anything (I’m from the Caribbean the only time we measure is if we’re baking), so if you feel like adding a little more or less of these ingredients go for it, you really can’t mess it up.
1 head of cauliflower
1 T of olive oil
1 tsp garlic powder
1 tsp onion powder
⅛ tsp of cayenne pepper (or just give it like 2 shakes)
1 tsp of sazon
¼ cup of sliced red onion
Lime cut into wedges
1 avocado – sliced
Freshly chopped spinach
Preheat oven to 375 degrees. In a bowl chop cauliflower florets into a bowl and give them a nice rinse in cold water. Add olive oil and onions then use a spoon toss florets and onions together. Add remainder of dry ingredients and mix together until completely combined. Put cauliflower on baking sheet and place in over for about 25-30 minutes. Once cauliflower is cooked spoon it onto warmed corn tortillas and add chopped spinach, avocado slices, salsa and a little bit of feta cheese with a little squeeze of lime juice over tacos.