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Crispy Roasted Cauliflower Taco Bowls

with Pico de Gallo, Spiced Rice & Avocado Crema Vinaigrette

Cooking time

35 minutes

Servings

2/4

Calories

760 /serving

A viable dinner option for either Taco Tuesday or Meatless Monday (or hey, why not both?), these crispy cauliflower tacos are instantly craveable. You’ll love this spiced and roasted cauliflower, especially piled onto flavourful rice with avocado crema and pico de gallo made with summer’s peak tomatoes. Fresh, sunny and satiating, just like the Mexican cuisine we were inspired by.

We will send you:

  • 140g Cherry tomatoes
  • 1 Bunch of cilantro
  • 1 Garlic clove
  • 1 Lime (or lemon)
  • 1 Scallion
  • 1 Cauliflower
  • 165g White rice
  • 80g All-purpose flour
  • 57g Avocado purée
  • 45ml Crema
  • 16.5g For the Love of Tacos spice blend (salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Wheat

You will need:

Medium pot
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
18 g
Saturated Fat
5 g
Sodium
1020 mg
Total Carbs
132 g
Sugars
14 g
Protein
22 g
Fibres
17 g
Preparation
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Cook the rice
Preheat the oven to 450°F. Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot; season with ⅓ of the spice blend.
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Prepare & roast the cauliflower
While the rice cooks, remove and discard the cauliflower core; cut the head into small florets. In a large bowl, combine the flour and ¾ cup water (double for 4 portions); season with the remaining spice blend and S&P. Whisk until smooth. Add the cauliflower florets; toss to coat evenly. Add the coated cauliflower to a lined sheet pan drizzled with oil. Roast in the oven, 12 to 14 minutes. Remove from the oven; drizzle with oil and continue roasting, without flipping, 12 to 14 minutes. Switch the oven to broil and continue roasting, 3 to 4 minutes, until golden brown.
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Mise en place
While the cauliflower roasts, cut the lime into 6 wedges. Quarter the cherry tomatoes. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Finely chop the cilantro leaves and stems.
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Make the pico de gallo
In a small bowl, combine juice from ⅓ of the lime wedges, as much of the white bottom of the scallion as you’d like and a drizzle of oil; season with S&P to taste. Add the cherry tomatoes and up to ½ the cilantro (to taste). Toss well.
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Make the avocado crema vinaigrette
In a medium bowl, combine the avocado purée, crema and juice from ½ the remaining lime wedges; season with S&P to taste.
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Plate your dish
Divide the finished rice between your plates. Top with the crispy cauliflower, pico de gallo and a spoonful of the avocado crema vinaigrette. Garnish with as much of the remaining cilantro as you’d like, as much of the green top of the scallion as you’d like and the remaining lime wedges. Bon appétit!