ROASTED CAULIFLOWER TACOS WITH ALMOND CHIPOTLE BUTTER
PREP TIME: 25 minutes
COOK TIME: 45 minutes
12 soft corn taco shells
1 head of cauliflower shopped in florets
2 tbsp of extra virgin olive oil
1 ½ tsp of salt
1 tsp of pepper
2 small diced tomatoes
Fresh herbs (coriander or parsley)
Almond chipotle butter (about ½ tsp per taco)
Preheat oven to 400 degrees.
In a bowl, add cauliflower florets, olive oil, salt and pepper. Stir well to insure the cauliflower florets are evenly coated with the oil mixture.
Spread the cauliflowers on two lined baking trays.
Roast the cauliflower in the oven for 40 minutes.
About five minutes before removing the cauliflower florets from the oven, heat the taco shells in a frying pan. Cook one at the time for 1-2 minutes on each side. Remove from heat and cover the tortillas with a plate to keep them warm.
To assemble tacos, add the roasted cauliflower, diced tomatoes, almond chipotle butter and fresh herbs of your choice.