Roasted Cauliflower Beet Tacos with Serrano-Cilantro Tahini Crema

Roasted Cauliflower Beet Tacos with Serrano-Cilantro Tahini Crema

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12-14 tortillas
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Prep Time

30 minutes
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Cook Time

30 minutes

We’ve got you covered on how to eat the rainbow to help you get as many colorful phytonutrient-rich plant foods into your body. Look no further than these Roasted Cauliflower Beet Tacos with Serrano-Cilantro Tahini Crema (or any of our other recipes). Beets can be hit or miss, but who wouldn’t eat a pink taco? Have you ever thought of using beets to color a taco shell? Now you can beautify your plate, as well as detoxify your body, by making these scrumptious tacos. You’ll forget all about those dull, starchy yellow corn or white flour tortillas in an instant!

 

Move over corn and white flour! Our homemade grain-free tortillas are made with chickpea flour and beets. Chickpea flour is high in protein, fiber, and also contains iron, magnesium, zinc, and folate. Colorful beets are high in antioxidants and are a good source of folate, manganese, copper, and vitamin K. They also help the liver detox system.

 

Antioxidant-rich cauliflower is a cruciferous vegetable that is helpful for detoxification due to its sulfur compounds. It is very high in vitamin C and a good source of vitamin K, folate, and B6 (which helps promote a good mood, healthy blood cells, and more).

 

The Serrano-Cilantro Tahini Crema packs a powerful flavor punch from the serrano chili peppers, cilantro, and tahini. Serrano chili peppers contain capsaicin, which helps with inflammation. Cilantro is helpful for detoxification. And, creamy tahini is a good source of calcium, iron, and phosphorus.

Ingredients

Roasted Cauliflower:

  • 1 large head cauliflower, divided into small florets 
  • 1 medium yellow onion, cut in half and sliced into ¼ inch slices
  • 3 tablespoons avocado oil
  • 1 ½ teaspoon ground turmeric
  • 1 teaspoon dried granulated garlic 
  • ¾ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

Beet Tortillas:

  • 2 cups chickpea flour 
  • ⅔ cup arrowroot starch  
  • 1 ¾  cups filtered water
  • 1 small beet, peeled and chopped into ½ inch chunks  
  • 1 tablespoon chia seeds
  • ½ teaspoon sea salt 
  • 1 tablespoon black sesame seeds

Serrano-Cilantro Tahini Crema:

  • 1 bunch cilantro leaves, about 1 cup packed 
  • 1 Serrano chili, seeded 
  • 3 large garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander  
  • ⅓ cup tahini paste 
  • 2 limes juiced 
  • ¼ cup filtered water
  • ½ teaspoon sea salt 

Preparation

  1. Preheat the oven to 400°F and line a baking sheet or pan with parchment paper. 
  2. Wash and prepare cauliflower. Add onion and cauliflower to a large mixing bowl along with the avocado oil, turmeric, garlic, sea salt, and pepper. Toss well to combine and roast on the bottom rack for 25 minutes or until golden and tender. 
  3. Make the tortillas by combining the chickpea flour and arrowroot in a large mixing bowl.
  4. To a high speed blender add water, beets, and chia seeds and blend until smooth, about 30 seconds. Pour 1 cup of the liquid into the flour mixture, add salt and black sesame seeds. Whisk until smooth. The texture should be as thin as a pancake batter. Add the rest of the liquid as needed. When ready, set aside.
  5. Rinse the blender and use it to make the Serrano-Cilantro Tahini Crema. Add all of the ingredients and blend until smooth, adding water as needed. Set aside. 
  6. When you are ready to serve, make the tortillas by heating a non-stick skillet on medium heat. Once hot, pour ¼ cup of the batter into the pan, moving the pan to evenly spread out the batter. If the batter is too thick, spread it out using the bottom of the measuring cup. Cook for 45 seconds and then flip for 30 seconds, or until golden brown.
  7. To assemble, top the tortillas with cauliflower and Serrano-Cilantro Tahini Crema. Add shredded cabbage, pumpkin seeds, and lime wedges (optional).   

Begin by preparing the cauliflower. Preheat the oven to 400°F and line a baking sheet or pan with parchment paper. 

Wash and prepare cauliflower. Add onion and cauliflower to a large mixing bowl along with the avocado oil, turmeric, garlic, sea salt, and pepper. Toss well to combine and roast on the bottom rack for 25 minutes or until golden and tender. 

Continue by making the tortillas.

 Make the tortillas by combining the chickpea flour and arrowroot in a large mixing bowl.

To a high speed blender add water, beets, and chia seeds and blend until smooth, about 30 seconds.

Pour 1 cup of the liquid into the flour mixture, add salt and black sesame seeds. Whisk until smooth. 

The texture should be as thin as a pancake batter. Add the rest of the liquid as needed. When ready, set aside.

Rinse the blender and use it to make the Serrano-Cilantro Tahini Crema. Add all of the ingredients and blend until smooth, adding water as needed. Set aside. 

When you are ready to serve, make the tortillas by heating a non-stick skillet on medium heat. Once hot, pour ¼ cup of the batter into the pan, moving the pan to evenly spread out the batter. If the batter is too thick, spread it out using the bottom of the measuring cup. Cook for 45 seconds and then flip for 30 seconds, or until golden brown.

To assemble, top the tortillas with cauliflower and Serrano-Cilantro Tahini Crema. Add shredded cabbage, pumpkin seeds, and lime wedges (optional). 

Nutritional analysis (per tortilla): calories 158, total fat 7.2g, saturated fat 1g, cholesterol 70mg, fiber 3.7g, protein 5.4g, carbohydrate 19g, sodium 318mg, sugars 3.6g

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