Roasted Cauliflower Tacos Grande Recipe
Oaxacan Cheese, Smashed Avocado, Toasted Cumin Cream, Salsa Fresca, Sesame Candied Walnuts
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Ingredients
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Cauliflower
Oaxacan Cheese
Smashed Avocado
Toasted Cumin Cream
Salsa Fresca
Sesame Candied Walnuts
Taco Assembly
Method
Cauliflower Preparation
- 1
Roast the Cauliflower
Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-sized florets. In a large bowl, toss the cauliflower with olive oil, cumin, salt, and black pepper until evenly coated. Spread the cauliflower on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until golden brown and tender.
Oaxacan Cheese Preparation
- 2
Prepare the Oaxacan Cheese
While the cauliflower is roasting, shred the Oaxacan cheese using a box grater or food processor. Set aside.
Smashed Avocado Preparation
- 3
Make Smashed Avocado
In a medium bowl, mash the avocados with a fork. Stir in lime juice and salt until well combined. Adjust seasoning to taste and set aside.
Toasted Cumin Cream Preparation
- 4
Prepare Toasted Cumin Cream
In a small bowl, mix sour cream, cumin, and lime juice together until smooth. Set aside.
Salsa Fresca Preparation
- 5
Sesame Candied Walnuts Preparation
- 6
Prepare Sesame Candied Walnuts
In a skillet over medium heat, combine walnuts, maple syrup, and sesame seeds. Stir constantly for about 5-7 minutes or until the walnuts are toasted and the mixture is caramelized. Remove from heat and allow to cool before chopping coarsely.
