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Pisqueya Vegan Tacos

PISQUEYA VEGAN TACOS


roasted cauliflower tacos
Serve: 6

Pisqueya Vegan Tacos

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

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!



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