As you all know, I believe that beauty starts from the inside out. The better you eat, the better you’ll feel and the prettier you’ll look. That’s why I love Lily Kunin and asked her to contribute to Everything Bobbi. As founder of the NYC-based food blog Clean Food Dirty City her mission is to create simple recipes that are flavorful and never boring. They’re very photogenic, too — follow her on Instagram @cleanfooddirtycity to inspire your next meal.
These tacos are an easy weeknight (or weekend!) dinner, hearty, and topped with one of my favorite sauces of all time – chimichurri.
This easy chimichurri is mostly pantry items and guess what?! If you don’t want to buy cilantro AND parsley, you can double the cilantro and that will work just fine. I think basil would also be delicious in parsley’s place. I made these on Sunday and had a couple unexpected guests for dinner – I put on a pot of black beans, pulled out some brown rice from the fridge, warmed some extra tortillas, sliced some avocado and the meal was instantly able to feed the happy crowd. Happy taco-ing!
Cauliflower ‘Steak’ Tacos
- 1 medium head of cauliflower, cut into small, flat florets
- Coconut oil or oil of choice
- 1 cup of red cabbage, thinly sliced
- Olive oil
- 2 limes
- Pink salt and freshly ground pepper
- 6 corn tortillas (or 1 package – freeze the rest!)
- 1 cup cilantro, packed
- 1 cup parsley, packed
- ½ medium shallot
- 1 garlic clove
- Juice of 2 limes (about 4 tablespoons)
- ½ jalapeno pepper, seeds and ribs removed
- Pinch of red pepper flakes
- ¼ – ½ teaspoon pink salt
- ¾ cup olive oil
For the tacos: Preheat the oven to 375F. Line a baking sheet with parchment paper; toss the cauliflower with oil, salt, and pepper. Roast until cooked through and browned, tossing halfway through, 25 – 30 minutes (depending the size of your cauli florets).
Meanwhile, toss the cabbage with juice of 1 lime, drizzle of olive oil, salt and pepper and set aside.
When the cauliflower is nearly done, warm the corn tortillas on the stove. If you have a gas burner, turn it on medium and put the tortilla directly on the burner for 20 – 30 seconds or until warm. Remove and keep warm in a clean dish towel while you repeat with the remaining tortillas.
Top tortillas with roasted cauliflower, cabbage, and generous drizzles of chimichurri. These would also be great with toasted pepitas or avocado. Serve with lime wedges, additional chimichurri on the side, and enjoy!
For the chimichurri: Add cilantro, parsley, shallot, garlic, lime, jalapeno, red pepper flakes, and salt to the food processor. Blend until well combined. Slowly drizzle in the oil until it reaches a pourable consistency.