Cauliflower Tacos with Roasted Garlic and Goat Cheese

cauliflower tacos.jpg

I would imagine that this is not the most authentic taco recipe but that is ok because what they lack in authenticity, they make up in deliciousness. I always seem to have tortillas on hand and I love to stuff them with anything I can find in my kitchen. Today I roasted the cauliflower, along with some garlic and created a vegetarian dish that does not disappoint.

Couple notes on the recipe:

First you can swap out the cauliflower for basically any other “roastable” vegetable like sweet potatoes or carrot.

Don’t skip the roast garlic. Not only is it delicious but as you roast it, it will bring back every memory of eating at those old school Italian restaurants where they would bring out a big bowl of olive oil along with a head of roast garlic (tell me I am not the only one with this memory..)

Lastly, most of this dish can be made beforehand and thrown together whenever you are ready to eat. You can roast off the cauliflower and garlic and store in a covered container in the fridge. You can also make the garlic goat cheese ahead of time, just let it come to room temperature before spreading on the tortilla.

Enjoy!

  • 1 head cauliflower, cut into bite sized florets

  • 6 Tbs. olive oil, divided

  • salt and pepper

  • 1 whole head of garlic

  • 4 oz. plain goat cheese, at room temperature

  • 1 bunch kale or chard

  • 4 to 6 corn tortillas

  • Top with avocado and pickled red onions

Preheat oven to 400°F.

Toss the cauliflower florets with 2 tablespoons of olive oil, along with a large pinch of salt and pepper then spread in an even layer on a parchment lined baking sheet.

Cut about 1/4 of the top of the garlic head off and discard. Drizzle the rest of the garlic in the remaining olive oil then wrap in tin foil. Place the garlic on the sheet tray with the cauliflower and roast for about 20 to 25 minutes or until the cauliflower is fork tender and the garlic is soft.

In a medium pan, add the remaining olive oil and heat over medium. Add the kale or chard and cook for about 3 to 5 minutes or until wilted.

Remove the roasted garlic cloves and place in a small bowl. Add the goat cheese and stir until well incorporated.

Assemble the tacos by spreading a layer of the goat cheese on a tortilla. Top with some wilted kale, followed by a small handful of the cauliflower. Top the tacos with avocado and pickled red onion.

Makes about 2 to 4 servings.