Cart () ()
Product Qty. Total
{ item.title }

Remove

- +

Empty. Please add something to your cart!

Subtotal
Shipping
Total


Close
Product Qty. Total
{ item.title }

Remove

- +

Empty. Please add something to your cart!

Subtotal
Shipping
Total


Close
Cart () ()
Cart () ()

Grain-Free 'Plain Jane' Roasted Cauliflower Tacos

 

Recipe and Photos by Bethany Bierema (Foody First)

 

Cheesy, filling, & flavourful cauliflower paired with the most amazing creamy cashew-based Asian sauce. Limiting inflammatory ingredients like dairy and sugar and replacing them with ghee, cashews, and dates makes this spring-time recipe that much better! The ghee makes the cauliflower have a rich, cheesy taste and keeps your hunger at bay with healthy fats!

 

Serves 2-4 as a meal, 4-6 as an appetizer // Grain-Free, Paleo, Whole30, Sugar-Free, Vegetarian, Gluten Free, Dairy Free

 


Ingredients:

Cauliflower:

 

  • 1 medium sized cauliflower, core removed, and the florets chopped into bite sized pieces
  • 1/2 cup almond flour
  • 2/3 cup almond milk, or other milk
  • 2 Tbs Lee's Plain Jane Ghee, melted
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tsp baking powder

 

Sauce:

 

  • 1/2 cup (80g) soaked raw cashews (soak 1/2 cup in water in the fridge, overnight. In the morning rinse well and then measure. Can store covered in fridge until ready to use that evening)
  • 1 medjool date, pitted
  • 2 1/2 Tbs coconut aminos (or soy sauce if not soy/gluten free)
  • 2 Tbs water
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • Pinch red pepper flakes

 

For serving:

 

  • 1 Boston lettuce, or any lettuce would do!
  • 1 small beet, peeled and slivered
  • 1-2 carrots, peeled and slivered
  • Sesame seeds (optional)
  • Green onions (optional)

 

Directions:

  1. Preheat oven to 400F
  2. In a medium sized bowl, mix together almond flour, almond milk, melted ghee, salt, pepper, and garlic powder. Finally, mix in baking powder.
  3. Dip each piece of cauliflower into mixture and let excess drip off and place on baking tray.
  4. Bake on lower rack for 20-25min
  5. While cauliflower is baking, place the soaked cashews, medjool date, coconut aminos (or soy sauce), water, rice vinegar, sesame oil, and red pepper flakes into a magic bullet, blender, or food processor and blend until smooth, scraping down the sides as needed. Scoop into a small bowl.
  6. Remove cauliflower from oven and let cool slightly before serving.
  7. To serve, place some beet and carrot slivers onto lettuce leaf and top with a few cauliflower pieces. Drizzle with sauce, top with green onions and sesame seeds (optional) & ENJOY!

 

* Best eaten fresh, however cauliflower will keep in fridge for up to 3 days and then reheated to 350F. Sauce will keep in the fridge for up to 1 week.