TACOS WITH CAULIFLOWER

Our family really loves tacos; they are a comforting, unifying food that we often make on weekends or when friends come over. While we usually opt for tacos with tofu, sometimes we crave something different. This recipe is perfect for those occasions. Another bonus is that these tacos are quicker to prepare than the ones with tofu.

Ingredients

• 0.5-1 cauliflower (depending on size)

• 1-2 garlic cloves

• 200 g of tofu (firm or silken)

• Bell pepper

• Water

• 0.5-1 red onion (depending on size)

• Juice of 0.5 lemon

• Agave syrup to taste

• Avocado

• Plant-based yogurt or hummus

• Romaine lettuce

• Fresh cilantro

• Corn tortillas

• Spices: salt, paprika powder, cumin, chili peppers (if you like it spicy)

• If you'd like it, you can add the cheddar sauce (see the recipe) / white cashew sauce (see the recipe).

Instructions

I chop the cauliflower into florets.

In a high-powered blender, I add tofu, bell pepper and spices. I pour in a little water to make blending easier and blend everything well.

I mix the resulting mixture with the cauliflower florets.

I place the cauliflower on a baking sheet lined with parchment paper and bake it in a preheated oven at 200°C for about 50 minutes.

While the cauliflower is baking, I prepare the other taco ingredients.

I make an avocado sauce by mashing an avocado with a fork, adding 4-5 tablespoons of plant-based yogurt or hummus (both work well, so use whichever you prefer or have on hand). I squeeze in a bit of lemon juice, add some salt and mix everything thoroughly.

I marinate the red onions by slicing them into thin rings, squeezing in the juice of half a lemon, adding agave syrup and mixing everything well. I let them marinate.

I chop fresh cilantro.

I chop romaine lettuce.

Once the cauliflower florets are done baking, I warm the tortillas in a pan for a couple of minutes on each side.

I serve the romaine lettuce alongside the other ingredients.

To assemble the tacos, I take a tortilla, add a few tablespoons of the avocado sauce, some cauliflower, pickled onions, sprinkle with cilantro and add chili if desired (omit if you don't like it spicy).

Chopped romaine lettuce can also be placed on top of the tacos or served on the side on a plate.

BON APPETIT!