Marley Spoon - Baja-style cauliflower tacos with pico de gallo & lime crema
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
.5 serving medium cauliflower head (by BMAPPER) 1 serving Taco Seasoning 1 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 1 tbsp chopped Scallions, raw 100 grams Cilantro, raw 1 fruit (2" dia) Limes 6 tortilla, medium (approx 6" di Flour Tortillas 2 tbsp Mayonnaise, regular (mayo) 1 tbsp Chili powder 4 tbsp Olive Oil 0.25 tsp MORTON Sea Salt, Fine Salt
Preheat oven to 450°F with a rack in the upper third. Cut half of the cauliflower into ¾-inch florets (save remaining half for your own use). On a rimmed baking sheet, toss cauliflower with all of the taco seasoning, 2 tablespoons oil, and a pinch each of salt and pepper. Roast on upper oven rack until very browned and crisp, 15–20 minutes (watch closely as ovens vary).
Meanwhile, cut tomatoes into ½-inch pieces. Trim scallions, then thinly slice about ¼ cup. Pick cilantro leaves from stems; thinly slice stems, keeping leaves whole. Squeeze 1 tablespoon lime juice into a medium bowl. Cut any remaining lime into wedges.
Whisk 2 tablespoons oil into lime juice. Add tomatoes, sliced scallions, and cilantro stems and stir to combine. Season to taste with salt and pepper.
In a small bowl, stir to combine mayo and 2 teaspoons chipotle chili powder (or more depending on heat preference); thin with 1 teaspoon water at a time, as needed. Season to taste with salt and pepper.
Heat a medium skillet over medium-high. Toast tortillas, 2 at a time, until warmed and lightly golden, about 30 seconds per side. Wrap in foil to keep warm.
Fill tortillas with roasted cauliflower. Top with pico de gallo and drizzle with chipotle crema. Garnish with whole cilantro leaves, and serve with any lime wedges for squeezing over. Enjoy!
Serving Size: 2 servings (3 tacos each)
Meanwhile, cut tomatoes into ½-inch pieces. Trim scallions, then thinly slice about ¼ cup. Pick cilantro leaves from stems; thinly slice stems, keeping leaves whole. Squeeze 1 tablespoon lime juice into a medium bowl. Cut any remaining lime into wedges.
Whisk 2 tablespoons oil into lime juice. Add tomatoes, sliced scallions, and cilantro stems and stir to combine. Season to taste with salt and pepper.
In a small bowl, stir to combine mayo and 2 teaspoons chipotle chili powder (or more depending on heat preference); thin with 1 teaspoon water at a time, as needed. Season to taste with salt and pepper.
Heat a medium skillet over medium-high. Toast tortillas, 2 at a time, until warmed and lightly golden, about 30 seconds per side. Wrap in foil to keep warm.
Fill tortillas with roasted cauliflower. Top with pico de gallo and drizzle with chipotle crema. Garnish with whole cilantro leaves, and serve with any lime wedges for squeezing over. Enjoy!
Serving Size: 2 servings (3 tacos each)
Nutritional Info Amount Per Serving
- Calories: 742.9
- Total Fat: 45.9 g
- Cholesterol: 3.8 mg
- Sodium: 895.0 mg
- Total Carbs: 67.0 g
- Dietary Fiber: 9.4 g
- Protein: 11.6 g
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