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Photo: Caitlin Bensel
Active Time:15 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:40 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6cupscauliflower florets1medium red onion, sliced3tablespoonsextra-virgin olive oil2teaspoonschili powder½teaspoonplus 1/8 teaspoon salt¼teaspoonground pepper1 ½tablespoonslime juice8(6-inch) corn tortillas, warmed1small ripe avocado, cut into 16 wedgesSliced radishes and chopped fresh cilantro for topping
Cook Mode(Keep screen awake)
Ingredients
6cupscauliflower florets
1medium red onion, sliced
3tablespoonsextra-virgin olive oil
2teaspoonschili powder
½teaspoonplus 1/8 teaspoon salt
¼teaspoonground pepper
1 ½tablespoonslime juice
8(6-inch) corn tortillas, warmed
1small ripe avocado, cut into 16 wedges
Sliced radishes and chopped fresh cilantro for topping
DirectionsPreheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.Toss cauliflower, onion, oil, chili powder, salt and pepper together in a large bowl until well combined. Spread in an even layer on the prepared baking sheet. Roast until deeply brown in spots and tender, 25 to 30 minutes. Transfer to a bowl; add lime juice and toss to coat.Divide the cauliflower-onion mixture evenly among tortillas (about 1/2 cup per tortilla). Top each with 2 avocado wedges. Top with radish slices and cilantro, if desired.EquipmentParchment paperOriginally appeared: EatingWell.com, February 2021
Directions
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.Toss cauliflower, onion, oil, chili powder, salt and pepper together in a large bowl until well combined. Spread in an even layer on the prepared baking sheet. Roast until deeply brown in spots and tender, 25 to 30 minutes. Transfer to a bowl; add lime juice and toss to coat.Divide the cauliflower-onion mixture evenly among tortillas (about 1/2 cup per tortilla). Top each with 2 avocado wedges. Top with radish slices and cilantro, if desired.EquipmentParchment paper
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
Toss cauliflower, onion, oil, chili powder, salt and pepper together in a large bowl until well combined. Spread in an even layer on the prepared baking sheet. Roast until deeply brown in spots and tender, 25 to 30 minutes. Transfer to a bowl; add lime juice and toss to coat.
Divide the cauliflower-onion mixture evenly among tortillas (about 1/2 cup per tortilla). Top each with 2 avocado wedges. Top with radish slices and cilantro, if desired.
Equipment
Parchment paper
Originally appeared: EatingWell.com, February 2021
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Nutrition Facts(per serving)331Calories20gFat38gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
