Taco de Coliflor con Crema de Aguacate


Species: Brassica oleracea

Abilities: Can transform into rice, wings, pizza crust, a mash potato twin and even some sort of “steak.”

Really- where haven’t you seen this cruciferous vegetables been used as a substitute? It’s no wonder its gained such popularity as people are beginning to become more aware of the foods they eat. A cup of chopped cauliflower contains only 27 calories and 5 grams of total carbohydrates. It also happens to be a good source of fiber and vitamin C. Need more convincing if you’re not a cauliflower lover? It actually taste good when you have the right recipe!

What you’ll need-


Habanero’s sauce (I used Montana Mex)

Tortillas (I used Pinole Blue)

Toppings: Cabbage, spring mix, jalapeños, red onion, carrots and scallions.

Dressing: Avocado, lime, and cilantro (optional: sour cream or plain yogurt).


1. Get the oven ready: Preheat to 425°F

2. Chop your head of cauliflower into bite size pieces

3. Toss them with approximately a half cup of habanero sauce (this amount may chance depending on the size of your cauliflower- you want it coated but not soaking)

4. Line a baking sheet with parchment paper and place coated cauliflower on it

5. Place it into the oven to bake for 20-25 minutes

6. Take the cauliflower out of the oven. Re-toss the cauliflower with more habanero sauce (approximately a quarter cup) and place them back on the baking sheet

7. Change the oven on to broil and place the cauliflower back in the oven for around 5 minutes (be sure to watch it because this time may vary depending on your oven’s strength!)

8. Remove from the oven and build your tacos!

Note: The avocado sauce is blend of one ripe avocado, the lime of one juice, a quarter cup of cilantro, a table spoon of sour cream (optional, and remember this is vegan sour cream or you can use a plain vegan yogurt) and enough water to reach desired consistency. Don’t forget to add salt and pepper to taste and even some jalapeño for some spicy flavor.

For those wondering what was in my cup: WHISKEY SMASH!

What you’ll need-

7 or 8 Mint leaves

Half a lemon, sliced in four

1 tablespoon of sugar or sweetener

2 ounces whiskey (optional: I like to add 2 ounces of water too)

1 cup crushed ice


1. Muddle your mint, lemon and sweetener in a cocktail shaker until the juice has all been pressed out and is mixed well with the sweetener.

2. Add whisky in (and water) then shake for about 30 seconds to combine all ingredients

3. Pour into your glass of choice with ice then sip away

I also wanted to take a moment and acknowledge two awesome brands I used to make this recipe:

Pinole Blue: https://pinolebluetortillas.com

Montana Mex: https://www.montanamex.com

*Disclaimer: I did not receive any type of compensation from these companies

Author: myvidaverde

I am currently a student enrolled at Cal Poly Pomona pursuing a degree in Nutrition in order to become a Registered Dietitian. I have a huge passion for food and want to share that with my family, friends, community and even you! My desire is to recreate a connection between the food we eat and how its grown. This is why I spend so much time in my kitchen cooking up plant-based dishes. When I'm not doing that or I have time away from class and studying you'll find me in my backyard gardening or outdoors on a trail with my dogs.

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