Sriracha And Lime Roasted Cauliflower Tostadas

Meat eaters, take observe: Meatless food like these sriracha spiced roasted cauliflower tostadas can be enjoyed and even craved whilst prepared with a few clean techniques and simple, whole ingredients that deepen their taste for a 30-minute dinner each diner will love and busy chefs will be satisfied to put together.

On every occasion I ask buddies or readers what their largest kitchen venture is, 90% people say that it’s locating the time to cook, especially for the duration of the week whilst it continually seems like a circus juggling act among balancing work and family.

We've the pleasant of intentions to provide healthful, nutritious meals for ourselves and cherished ones, but when lifestyles has it’s manner with us, that intention can look as far-fetched as prevailing the lottery, that is except you have got a few no-fuss recipes like these spiced roasted cauliflower tacos to your arsenal of favorites that are prepared in half-hour or less—prep and cook time protected!

This recipe is from Kelly Pfeiffer’s latest cookbook, Superfood Weeknight meals, healthy delicious Dinners equipped in 30 minutes or less. Kelly is the author of the blog Nosh and Nourish where she stocks wholesome, easy recipes made from simple and fresh substances meant to encourage every type of cook dinner to get into the kitchen, regardless of how stressful existence can appear. She makes it easy to pick selfmade over pre-made with wholesome superfoods snuck proper in.

INGREDIENTS:

• 4 cups coarsely chopped cauliflower
• Juice of 1 lime
• 1 tablespoon extra virgin olive oil
• 1 teaspoon chili powder
• 1 teaspoon sriracha plus more for drizzling on finished tacos if desired
• 1 teaspoon ginger grated or minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 8 small tortillas flour or corn
• 1 15- ounce can refried black beans
• 1 avocado pitted and sliced or diced
• 1/2 cup thinly sliced cabbage
• 1/2 cup Mango Avocado Salsa recipe here
• Chopped fresh cilantro

INSTRUCTIONS:

1. Preheat the oven to 425°F and line a baking sheet with aluminum foil or parchment paper, or spray with non-stick cooking spray.
2. In a large bowl, combine the cauliflower, lime juice, olive oil, chili powder, sriracha, garlic, cumin, and salt. Stir until all of the cauliflower pieces are evenly coated. Transfer to the baking sheet in a single layer and bake for 30 minutes or until roasted and caramelized.
3. Toast each tortilla over an open flame or in the toaster oven. Warm the refried black beans over the stove or in the microwave and then spread a spoonful or two on each tortilla. Top with a few scoops of roasted cauliflower, avocado, cabbage, Mango Salsa and cilantro. Drizzle with more sriracha if desired.

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