Pisqueya Vegan Tacos
PISQUEYA VEGAN TACOS
roasted cauliflower tacos
Serve: 6
INGREDIENTS
- 1 head of cauliflower (chopped into florets)
- 3 tablespoons olive oil
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4-1/2 tsp cayenne pepper
- 1/8 tsp salt to taste
- 1 cup shredded radish
- 1/4 cup chopped cilantro leaves
- 1 cup chopped onions
- 1 cup chopped red and/or yellow peppers
- 1 cup guacamole or diced avocado
- Pisqueya Medium Buzz
- 6-9 soft corn tortillas
METHOD
1- Pre-heat oven to 400 F.
2- Core the cauliflower and cut into small 1-inch florets. Do not include any stems.
3- Whisk together oil, chili powder, garlic powder, cumin, cayenne pepper, and salt, pour over cauliflower florets and toss to coat.
4- Spread out cauliflower evenly on a baking sheet and roast for 25-30 minutes on the center rack. The florets should roast until browned but still crispy-tender. Make sure to stir halfway through.
5- While your cauliflower roasts, chop/dice/shred your veggies and toppings.
6- Toast your tortillas in the oven or on a skillet, or serve them up as is if you like them soft.
7- Line up your tortillas, stuff them with your veggies/toppings and drizzle with Pisqueya.
¡Buen Provecho!
PISQUEYA VEGAN TACOS
roasted cauliflower tacos
Serve: 6
INGREDIENTS
- 1 head of cauliflower (chopped into florets)
- 3 tablespoons olive oil
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4-1/2 tsp cayenne pepper
- 1/8 tsp salt to taste
- 1 cup shredded radish
- 1/4 cup chopped cilantro leaves
- 1 cup chopped onions
- 1 cup chopped red and/or yellow peppers
- 1 cup guacamole or diced avocado
- Pisqueya Medium Buzz
- 6-9 soft corn tortillas
METHOD
1- Pre-heat oven to 400 F.
2- Core the cauliflower and cut into small 1-inch florets. Do not include any stems.
3- Whisk together oil, chili powder, garlic powder, cumin, cayenne pepper, and salt, pour over cauliflower florets and toss to coat.
4- Spread out cauliflower evenly on a baking sheet and roast for 25-30 minutes on the center rack. The florets should roast until browned but still crispy-tender. Make sure to stir halfway through.
5- While your cauliflower roasts, chop/dice/shred your veggies and toppings.
6- Toast your tortillas in the oven or on a skillet, or serve them up as is if you like them soft.
7- Line up your tortillas, stuff them with your veggies/toppings and drizzle with Pisqueya.
¡Buen Provecho!