- Hey, everyone, today we're gonna make these delicious
crispy cauliflower tacos.
This is a sheet pan recipe.
It has my beet orange salsa.
It's super tasty.
Okay, let's get to it.
So the first thing you need to do
is preheat your oven to 425 degrees.
For this recipe,
I forgot that I was doing a sheet pan recipe
and I mixed the cauliflower in a bowl
but this next part you can completely do on the sheet pan.
So take a head of cauliflower.
We're gonna remove the greens and the stem
and cut off all the florets
and then we're gonna drizzle olive oil over the florets
until they're completely coated
then we're gonna squeeze some fresh lime juice
over the florets and the next thing you're gonna add
is the taco seasoning.
Just get them as evenly coated with the seasoning
as you possibly can.
So we're gonna transfer that baking sheet to the oven
and we're gonna bake the cauliflower for about 25 minutes
until it's just really, really fork tender.
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So while that cauliflower is roasting,
this is the perfect time to make that beet salsa
and hey, you know what?
Taco lovers, if you love tacos,
why don't you give this video a thumbs up, right,
like love tacos.
This recipe is on my channel.
You can watch the full salsa recipe there
but here's the highlights for it.
I'm gonna just walk you through it
for this particular taco recipe.
So you're gonna take your beets and your tangerines,
mix that with the chopped red onion,
some minced jalapeno pepper,
some minced garlic, some chopped cilantro,
a little bit of red wine vinegar and a little bit of honey
and then some salt and just mix it all together
and this is a really, really great salsa
for many, many reasons.
I'm gonna recommend that you make like double,
triple the batch.
So it's really tasty as a salsa.
It's great on these tacos
but you can also take it and mix it with some mixed greens
and it actually quickly turns into a salad.
So it's really, really versatile.
Okay, so set the salsa aside.
We're gonna take the florets out of the oven
and remove them from the sheet pan and set them aside.
So now we're gonna make our crispy taco shells.
So just go ahead and lay the tortillas out
flat on the baking sheet.
You're gonna take a little bit of olive oil
and you're just gonna brush around the rim of the tortillas,
just around the outside of each one
on both sides of the tortilla.
Hopefully you didn't turn off the oven.
Just throw the, maybe don't throw
but put the baking sheet back into the oven
and bake it for about five minutes.
The tortillas will start to kinda puff up a little bit.
You'll see that they get crispy.
It's really, really nice.
Super easy way to have a crispy taco shell.
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When they're done, take them out of the oven.
Now, we're just gonna divide the seasoned cauliflower
between the taco shells
and now we're just gonna top 'em off
with our favorite taco toppings.
So I have some avocado slices,
a little bit of shredded red cabbage, some green onion.
Love green onion on tacos.
Go ahead and spoon on that roasted beet and orange salsa
and believe me, you're really gonna love it.
It's so, so good.
Drizzle on some sour cream and then boom,
just top it off with some chopped cilantro.
So these are the things that I love on top of a taco
but tell me what your favorite taco toppings are.
I would love to know and hey,
if this is your first time watching one of my videos,
please subscribe.
There you have it.
Easy, easy super plant-based tacos ready to eat
and it's good and like I said,
that salsa, you wanna definitely make a lot of it.
Okay, so some of these ingredients
that you're using as toppings,
you might only be using a little bit
so you're gonna have leftovers.
So cut cabbage.
You're gonna wanna use that within three days.
So if you shredded the cabbage for these tacos,
make sure you use it in three days.
Sour cream, it's gonna last you about two weeks
after you open that package
so it doesn't quite freeze that well.
So you wanna make sure you can use that up
in the couple of weeks that you have to use it
and then the cilantro, the fresh cilantro
because you're only using a little bit for this recipe,
cilantro is best stored like cut flowers.
Just put it in a cup with about a couple inches of water
at the stems.
Change it regularly if you need
and it'll actually last up to 10 days that way.
I hope you enjoy this video as much as I do.
I release new videos every single Thursday.
If you haven't yet, please subscribe.
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and if there's something that you wanna see,
just drop a comment down below.
See you next time.
(calm music)