Roasted cauliflower tacos with avocado and pumpkin seeds

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Roasted cauliflower tacos with avocado and pumpkin seeds

Vegan, Dairy-Free, Soy-Free, Gluten-Free

2 Servings, 770 Calories/Serving

25–40 Minutes

For a gluten-free, vegan take on popular SoCal tacos, we use chickpea flour batter to create a crunchy coating on cauliflower that absorbs the flavor of our house-made diablo sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup chickpea flour
  • 1 head cauliflower (see Market Watch note)
  • 1 lime
  • 1 avocado
  • 3 or 4 sprigs fresh cilantro
  • 8 Mi Rancho 100% corn tortillas
  • Sunbasket diablo sauce (tomatoes - olive oil - tomato paste - fresh garlic - salt - dried New Mexican chile - coriander - dried Mexican oregano)
  • ¼ pound shredded green or red cabbage
  • ¼ cup roasted pumpkin seeds
Chef's Tip
Market Watch
Because winter weather can be particularly tough on organic cauliflower, in your bag you may instead receive organic broccoli crowns or florets or Brussels sprouts. If broccoli crowns, cut the crowns into florets; if Brussels sprouts, trim the stem ends. Follow the recipe as written, adding the florets or sprouts to the batter.

Nutrition per serving

Calories: 770, Protein: 26g (52% DV), Fiber: 26g (104% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 7g, Saturated Fat: 6g (30% DV), Cholesterol: 0mg (0% DV), Sodium: 850mg (35% DV), Carbohydrates: 87g (29% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and roast the cauliflower

Heat the oven to 450°F.
  • Lightly oil a sheet pan with 1 to 2 teaspoons oil.
  • In a medium [large] bowl, whisk or stir together the chickpea flour and ½ cup [1 cup] water. Season generously with salt and pepper.
  • Cut the cauliflower into large florets, discarding any leaves or thick stalks.
  • Toss the cauliflower florets in the chickpea flour batter, coating all over.
Transfer the cauliflower to the prepared sheet pan, allowing any excess batter to drip back into the bowl. Spread the cauliflower in a single layer and roast without turning until lightly browned and crisp, 20 to 25 minutes. Clean the bowl used for the batter.
While the cauliflower roasts, prepare the garnishes and heat the tortillas.

2

Prep the garnishes

  • Cut the lime into wedges.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Coarsely chop the cilantro.

3

Warm the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

4

Finish the cauliflower

  • In the same bowl used for the batter, add the diablo sauce.
Add the roasted cauliflower to the sauce and toss to coat. Season to taste with salt and pepper.

Serve

Set out the tortillas, cauliflower, lime wedges, avocado, cilantro, cabbage, and pumpkin seeds. Invite everyone to assemble their own tacos.
Kids Can!
  • Stir the chickpea flour and water.
  • Toss the cauliflower in the batter.
  • Scoop out the avocado.
  • Count the tortillas.
  • Set out the taco ingredients.