Ellen Fisher | EPIC Roasted Cauliflower Queso Taco RECIPE! @EllenFisher | Uploaded September 2019 | Updated October 2024, 10 hours ago.
CHECK OUT MY NEW EBOOKS! Filled with healthy VEGAN recipes, health tips, encouragement, inspiring content and more! ellenfisher.com
Follow me on INSTAGRAM! @ellenfisher instagram.com/ellenfisher
Get a free trial of the best music for your videos at Music Bed:
http://share.mscbd.fm/ellenfisher
Roasted Cauliflower tacos with Queso sauce
YOU WILL NEED:
Corn tortillas
1 head of Cauliflower
2 tsp taco seasoning (or sprinkle of onion powder, paprika, chili powder, and cumin)
1 cup romaine or butter leaf lettuce, diced
Optional: hot sauce
For the Warmed Queso
2 medium golden potatoes (Or 1 large potato), diced
1 carrot, diced
3/4 c cashews (OR 1/2 c cashews + 1/4 c pine nuts) (OR 3/4 c macadamia nuts)
1/2 c tomato sauce
3 tbsp nutritional yeast
1 c water
1/4 tsp Sea salt
1/2 tsp chili powder
1/2 tsp turmeric
2 tsp acv (OR 1/4 c pickled jalapeños would be DELICIOUS)
For the Black Bean Everything Salsa
2 cans black beans, drained and rinsed
2 tomatoes, diced
1/2 an onion, minced
1 cup organic corn (fresh or frozen then thawed)
2-3 avocados, diced
2 limes, juiced
1/2 tsp salt
1/2 c cilantro
Optional 1 cup fresh mango, diced (I DO NOT recommend try doing frozen/thawed mango, it won’t taste right)
DIRECTIONS:
Preheat the oven to 425 degreed F. Then dice and break apart the cauliflower into small chunks and spread on a baking tray.
Sprinkle the cauliflower with 2 tbsp of taco seasoning, or, if you don’t have taco seasoning on hand, just sprinkle onion powder, paprika, cumin and chili powder. Mix the seasoning and cauliflower together lightly with your hands then pop the tray in the oven for 25-30 minutes.
Meanwhile, boil the carrot and golden potatoes in a pot with with water for about 15 minutes.
While that’s cooking, pour all of the Black Bean Everything Salsa ingredients into a large serving bowl and set aside.
When the potatoes and carrot are cooked through, drain the water and blend in a high speed blender with the rest of the Queso ingredients until totally smooth, about 1 minute long. Then taste it to adjust to your preferences. Then pour into a small pot to warm and stir on low heat for about 5-10 minutes.
Lightly mix together the Black Bean Everything Salsa and warm up your corn tortillas.
Simply turn a small sauce pan on low heat with one tortilla at a time. Flip over 10 seconds each side.
Assemble the warmed tortillas layered with the baked cauliflower, black bean everything salsa and warm queso. Add diced lettuce and optional hot sauce and bam your done!
Intro music: Kevin Paris
spoti.fi/2CJHrdG
instagram.com/kevinparismusic
CHECK OUT MY NEW EBOOKS! Filled with healthy VEGAN recipes, health tips, encouragement, inspiring content and more! ellenfisher.com
Follow me on INSTAGRAM! @ellenfisher instagram.com/ellenfisher
Get a free trial of the best music for your videos at Music Bed:
http://share.mscbd.fm/ellenfisher
Roasted Cauliflower tacos with Queso sauce
YOU WILL NEED:
Corn tortillas
1 head of Cauliflower
2 tsp taco seasoning (or sprinkle of onion powder, paprika, chili powder, and cumin)
1 cup romaine or butter leaf lettuce, diced
Optional: hot sauce
For the Warmed Queso
2 medium golden potatoes (Or 1 large potato), diced
1 carrot, diced
3/4 c cashews (OR 1/2 c cashews + 1/4 c pine nuts) (OR 3/4 c macadamia nuts)
1/2 c tomato sauce
3 tbsp nutritional yeast
1 c water
1/4 tsp Sea salt
1/2 tsp chili powder
1/2 tsp turmeric
2 tsp acv (OR 1/4 c pickled jalapeños would be DELICIOUS)
For the Black Bean Everything Salsa
2 cans black beans, drained and rinsed
2 tomatoes, diced
1/2 an onion, minced
1 cup organic corn (fresh or frozen then thawed)
2-3 avocados, diced
2 limes, juiced
1/2 tsp salt
1/2 c cilantro
Optional 1 cup fresh mango, diced (I DO NOT recommend try doing frozen/thawed mango, it won’t taste right)
DIRECTIONS:
Preheat the oven to 425 degreed F. Then dice and break apart the cauliflower into small chunks and spread on a baking tray.
Sprinkle the cauliflower with 2 tbsp of taco seasoning, or, if you don’t have taco seasoning on hand, just sprinkle onion powder, paprika, cumin and chili powder. Mix the seasoning and cauliflower together lightly with your hands then pop the tray in the oven for 25-30 minutes.
Meanwhile, boil the carrot and golden potatoes in a pot with with water for about 15 minutes.
While that’s cooking, pour all of the Black Bean Everything Salsa ingredients into a large serving bowl and set aside.
When the potatoes and carrot are cooked through, drain the water and blend in a high speed blender with the rest of the Queso ingredients until totally smooth, about 1 minute long. Then taste it to adjust to your preferences. Then pour into a small pot to warm and stir on low heat for about 5-10 minutes.
Lightly mix together the Black Bean Everything Salsa and warm up your corn tortillas.
Simply turn a small sauce pan on low heat with one tortilla at a time. Flip over 10 seconds each side.
Assemble the warmed tortillas layered with the baked cauliflower, black bean everything salsa and warm queso. Add diced lettuce and optional hot sauce and bam your done!
Intro music: Kevin Paris
spoti.fi/2CJHrdG
instagram.com/kevinparismusic
