It’s Taco Day!

And I’m celebrating with roasted cauliflower tacos with chipotle ciltantro mayo and a side of rushed rice and beans!

Rushed, you ask? Every darn thing in my house is rushed. It’s like that, right? Hurry here, hurry there, run, run, run. So I love an easy dinner. Oh, and I love tacos!!!!

Cauliflower? Not as much. As a kid, I hated it. But I have come to realize that cauliflower is a chameleon. It absorbs flavors and mixes and meshes in an incredible way. 

What you need

Corn tortillas, warmed

Brown rice

Black beans

Onion

Sweet red peppers

Garlic

Carrot

Cilantro

Salt, pepper, italien seasoning

Olive oil

2 heads of cauliflower

Chili powder

Start rice! It’s the slow poke! 

Break cauliflower into small florets, place on baking sheet, sprinkle with olive oil, chili powder and salt and bake at 475 for 25 mins.

Heat oil in pot. Add chopped onion, garlic (1T), 1 carrot chopped, 1 red pepper chopped, salt, pepper and Italian seasoning. Sauté until tender. 

Add 2 cans of black beans. 

Simmer until everything else done.. they are rushed because they will be more flavorful and mushy and hour from now. 

Sauce

1/2 cup olive oil mayo

1T chipotle

1T lime juice

1T chopped cilantro

Mix well

Serve and enjoy!!!

So surprisingly fresh, light and delicious!

My kids ATE CAULIFLOWER and lots of it!!!

❤️

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