, , , , , , , , , , , , , ,

Hey Happy Tummies! What a day, what a day! It rained again all day. Clearly Mother Nature wants me to watch movies and take it easy:)

Cauliflower Tortilla Tacos!

Today I watched Vegucated, a new documentary about veganism. And WOW – one of the best documentaries I’ve seen in a while. Right up there with Forks Over Knives and Fat, Sick and Nearly Dead. All three, I HIGHLY recommend. They literally changed my life.

After I watched this, it was time to make dindin! I was feeling particularly inspired after seeing all the gourmet vegan dishes from Candle 79 and Pure Food and Wine featured on the video.

there’s cauliflower in that?!

So that meant only one thing: time to turn to my humble superstar BFF, CAULIFLOWER!

what a shell:)

Tonight I made scrumptious Cauliflower Taco Shell Tacos! Stuffed with sautéed peppers and onions, guacamole and juicy tomatoes!

what a meal!

They’re Gluten/Grain Free, Body Ecology Diet and Specific Carb Diet Friendly with a Vegan Option!

so colorful!

Here’s what you need: (Serves 2 – makes 5 tortillas)

1/2 head of cauliflower, riced (1 1/2 cups packed after riced and wrung dry)
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp salt
sprinkle of garlic powder

1 red pepper, chopped
1 red onion, chopped
3 garlic cloves, minced
1/2 tsp chili powder
1/2 tsp paprika
1 tsp cumin
1/4 tsp oregano
salt and pepper
1 cup baby spinach
1 tomato, chopped (BED omit)
cilantro, chopped
1 green onion, sliced thin

1 avocado, mashed
1 Tbsp red onion, finely minced
1 garlic clove, grated
1-2 Tbsp Cilantro, chopped
squeeze of lime

Preheat oven to 400 degrees. Put your raw cauliflower florets into the food processor, and process until it resembles rice. Then place “rice” in a clean kitchen towel and wring out all the excess water. Combine it thoroughly with your almond flour, salt, egg whites and garlic powder. Cut 5 sheets of parchment paper the size of a baking sheet and cut them in half. Put 1/4 cup of your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON. Repeat 4 more times. Bake as “parchment sandwiches” for 13-16 minutes, until golden brown and pulling away from the parchment. When you take them out of the oven, immediately fold in half, so they set in a “taco shape.”

Meanwhile, saute your onions in 1 tsp EVOO, with the spices, salt and pepper. Let them soften for about three minutes. Then, add your peppers and garlic, and let those cook for about 4 more minutes.

yum to the max!

Finally, make your guacamole. Combine all your ingredients in a bowl and mash your avocado with the back of a fork. Mash until you get desired consistency.

Gluten Free, Grain Free, BED & SCD!

To assemble: Fill your taco with spinach, your veggies, guacamole, tomatoes, cilantro, and green onions.

wonderful textures!

These tacos were outstanding!! Oh my goodness, they REALLY hit the spot! The colors, flavors and textures were just wonderful! First, the flavor just exploded with the smokey-spicy peppers, complimented by the cooling guacamole! And the cilantro gave such a fresh accent at the end!

you could pick it up with your hands!

Next, the textures were just fantastic! The taco shells were so chewy and marvelous – you could not taste the cauliflower AT ALL! And you really could pick them up with your hands! They didn’t fall apart! The crunchy veggies with the luxuriously creamy guacamole was perfect too!

amazing flavors!

Finally, the colors just rocked! Red, light green, purple, dark green! A true fiesta!fiesta time!
What’s your favorite documentary?
See ya tomorrow!