One thing I love about my job is the passion clients show for improving their lifestyle, not only through fitness, but in their diet as well. About a month ago a client showed me a picture of cauliflower tacos, and from that point on I was obsessed with making them. Although, making this delicious meal had been on my mind, the day I decided to cook them was last minute and not planned. It was so easy that I wanted to share with the ASF community.

INGREDIENTS: 

1 large head of cauliflower cut into 1- inch florets

1 tablespoon chili powder

1  teaspoon onion powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

2 tablespoons olive oil

10 corn tortillas

HOW TO: 

  1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment.
  2. Bring a large pot of salted water to the boil over high heat. Add the cauliflower florets and simmer until barely softened, about 90 seconds. Drain and set aside.
  3. In a bowl mix together chili powder, onion powder, ground cumin, powdered oregano, garlic powder, salt, red pepper flakes and olive oil. Add cauliflower and mix until evenly coated.
  4. Arrange the seasoned cauliflower in a single layer on the prepared baking sheet. Bake for about 20 minutes, or until lightly browned.
  5. On the stove warm the tortillas or until the edges are slightly browned.
  6. To serve top a warm tortilla with cauliflower, lettuce, guacamole and salsa.

*my guacamole included 2 avocados, red onion, tomato, cilantro and lime juice.