Roasted Cauliflower Tacos w/ Blood Orange-Avocado Salsa
Last week during yoga, my instructor, M, and I were talking about the start of the New Year and the grey, gloomy days we’ve been having lately. “It makes me feel like I need citrus,” she mentioned, a little offhand, but her comment stuck with me. Citrus does seem like the right year to start the year–something bright and sunny tasting, light and healthy. Something to keep your resolutions on track for at least a few days.
While I’m too lazy to make resolutions (that I won’t keep), I’m not too lazy to roast cauliflower and make tacos, chop avocado and orange for a salsa. Cauliflower isn’t exactly a winter vegetable (it’s peak season is summer and early fall), but there’s something about it that I readily associate with winter since it lends itself so well to roasting and soups.
These tacos are about easy as you can get–simply roast the cauliflower and prepare the salsa. Serve with chips, a side salad, really whatever floats your boat, and you’re good to go with a light, simple weeknight meal.
What are your favorite uses for citrus, other than just eating as-is? I’m looking for some more unique ways to incorporate fruits into our meals so savory preparations are more up my alley than sweet ones.
Roasted Cauliflower Tacos with Blood Orange-Avocado Salsa
1 2 lb head cauliflower
2 tsp chili powder
1 tsp ancho chili powder
1 tsp cumin
1 tsp salt
2 blood oranges
2 tsp lime juice
1/2 tsp salt
Preheat the oven to 400 degrees Fahrenheit.
Remove the leaves of the cauliflower and cut into bite-sized florets. Place in a bowl and add the chili powders, cumin, and salt. Drizzle 2 tsp of olive oil on the cauliflower and toss to thoroughly coat the cauliflower. Add more olive oil as necessary.
Line a baking sheet with parchment paper (or silpat–love love love my silpat) and arrange the cauliflower in a single layer on the baking sheet. Roast for 7-10 minutes, flip, and roast another 5-7 minutes until browned. You want the cauliflower to not be mushy and completely roasted through, a little texture is good.
While the cauliflower is roasting, cut the avocados into small dice. Cut the oranges into small dice as well, removing the peel and any tough white ribs. Slice the white and light green parts of the scallions into rounds.
Add the avocados, blood oranges, and scallions to a small bowl, sprinkle with 1/2 tsp salt, and drizzle with 2 tsp lime juice. Lightly stir and toss to combine (you want the avocado to retain its cube form).
Warm the tortillas and make the tacos, layering salsa on top of the cauliflower.