By SW Sarah
Smoky Cauli Taco Bowls
4 steps
Cook:30min
If I had to choose my favourite spice, smoked paprika would definitely be a contender. I love how it bring the most amazingly deep smoky, slightly sweet flavour to everything that crosses its path. As my friend Clotilde says, ‘it’s like the phantom of chorizo’. I also adore cauliflower.
So it was only a matter of time for me to come up with the idea to roast cauliflower with some smoked paprika and finish it all with Mexican accompaniments. And call it a cauliflower taco bowl. It’s hard to go past a good bowl. This one is especially delicious.
Updated at: Thu, 17 Aug 2023 09:46:50 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
7
Low
Nutrition per serving
Calories341.2 kcal (17%)
Total Fat27.8 g (40%)
Carbs20.6 g (8%)
Sugars5.8 g (6%)
Protein9.7 g (19%)
Sodium439.2 mg (22%)
Fiber11 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Turn your oven on to 200C (430F). Chop cauli into bite sized pieces and place in a large baking tray. Combine smoked paprika wiht 3 tablespoons extra virgin olive oil in a small bowl. Season extra generously with salt (cauli loves salt). Drizzle the spiced oil over the cauliflower and toss to coat (hands work best here).
Step 2
Roast cauliflower for 20-25 minutes, stirring after 15 minutes.
Step 3
When the cauliflower is browned around the edges and no longer crunchy, divide between two bowls.
Step 4
Top with avocado / sour cream, herbs, hot sauce and nuts. Enjoy asap. If you feel like getting cheffy like I did for the photo shoot, spread the sour cream or avocado over the base of your bowls before topping with the cauliflower and flavourings.
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