cauliflower + avocado tacos

Cauliflower + Avocado Taco Wraps_-3.jpg



roasted cauliflower 

1 small-medium head cauliflower, chopped into florets 

1 tbsp coconut oil, melted 

2 tbsp hemp seeds

1 tbsp ground turmeric 

2 tsp garlic powder 

2 tsp paprika

1 tsp ground cumin 

kale parsley slaw

1 cup fresh curly kale leaves, shredded

1 small handful fresh parsley, roughly chopped 

1 Tbsp apple cider vinegar

1 tsp dijon mustard 

avocado sauce

1 large avocado, flesh removed 

1/2 tsp garlic powder 

2 tbsp hemp seeds

salt and pepper, to taste 

2 tbsp extra virgin olive oil

4-5 tbsp filtered water

1 packet store-bought small tortillas, gluten free if preferred 

2-3 tbsp hemp seeds


roasted cauliflower 

preheat oven to 180°C (350°F). 

in a mixing bowl, add cauliflower florets and drizzle over oil. add hemp seeds and spices, mix until well coated. add cauliflower into a baking pan and roast in oven for 20-25 minutes or until crispy and golden.

kale parsley slaw 

in a mixing bowl, add shredded kale and chopped parsley, mix well. 

in a small mixing bowl, combine vinegar and mustard, whisk until smooth.

pour dressing over kale and parsley, mix until completely coated. cover with plastic wrap and set in the refrigerator. 

avocado sauce

in a high-speed food blender, combine all sauce ingredients. blend on high until smooth, add more water if needed to incorporate all the ingredients. set aside. 

heat tortillas according to packet instructions. 

once warm, spread over avocado sauce, add roasted cauliflower and top with kale and parsley slaw. sprinkle over extra hemp seeds. 

serve and enjoy! 

prep time: 15 minutes 

cook time: 25 minutes 

serves: 2-4 

Nathan McNiece