We can’t pass up a chance to eat tacos. Looking for a more healthy way to make tacos, I decided to take a whack at cauliflower. I know. I know. Cauliflower is blah blah boring. Adding a few spices and accompaniments can even make cauliflower taste worthy. For Cinco de Mayo, I cooked this recipe with purple and orange cauliflower instead of the same old white. Get your kids involved and have them create their own rainbow of colored tortillas. All they need are 4 simple things: tortillas, water, food coloring and a bowl. These are so easy to make, you’ll wonder why you’ve been buying them!
Top with your favorites and don’t forget Mexican Crema. Drizzle away for lip smacking goodness. I have a new found love with the Crema. Add 2 Tablespoons of Paul Newman’s Peach Salsa with 1 cup Crema and stir. I can’t tell you how delicious this is. I found myself dipping chips and had to put the brakes on. It’s that good!
2 small heads cauliflower ( purple and orange)
1 cup roasted pepitas
4 tsp cumin
1 tsp red pepper flakes
4 tbsp olive oil
1 tbsp fresh lemon juice
Preheat oven to 450°. In a small bowl, combine cumin and red pepper flakes. Pour olive oil into pan and spread.
Wash cauliflower and cut into florets. Add cauliflower florets and pepitas to pan. Drizzle the lemon juice over the cauliflower. Then sprinkle the spices and toss well. Add lemon slices across pan. Cook for approximately 25 minutes.
In a shallow bowl large enough for a tortilla, add 1 cup water and 1 to 2 drops of food coloring. Soak for a few minutes or until desired color. Remove and lay on paper towel. When cauliflower is near being ready, cook the tortillas.
Spread cauliflower on tortilla and serve with your favorite toppings.