Roasted Cauliflower Tacos with Cashew Crema and Roasted Garlic Bread

This one is definitely entering the rotation! It took a little advance planning since the cashews needed soaking for quite a few hours and cauliflower needs at least 30 minutes to roast, but once that part is done the tacos actually come together pretty quickly. And that planning is absolutely worth it. The cashew crema is so rich in flavor, absolutely luxurious while being completely guilt free and full of healthy nutrients, while the roasted cauliflower brings nutty sweetness that will delight absolutely anyone. I finished it off with some crunchy romaine and creamy, fresh avocado.

While not exactly a traditional pairing, I bowed in to some family clamoring (from both husband and kids) and made some fresh roasted garlic bread in my breadmaker to finish out the meal. I have been long trying to find a way to make garlic bread in the breadmaker that actually tastes garlic-y. This method, of first roasting a whole head of garlic, adds one extra step but still allows the ease of setting a loaf in the morning before work and having it done when you get home... and at long last, it has a rich garlic flavor that is sure to delight everyone. I encourage you to give it a shot!

Time: 5 hours (but only about 30 min hands-on time throughout that)

Roasted Cauliflower Tacos with Cashew Crema

Time: 5 hours (mostly soaking time)

Ingredients:

1 c raw cashews

1/2 c water

lime juice

1/4 c cilantro

1/4 tsp onion powder

1 garlic clove

1 head of cauliflower

1/2 tsp cumin

1/4 tsp chili powder

1/2 tsp paprika

1 avocado, sliced

romaine leaves

tortillas (whole wheat or corn)

Soak the cashews in water for at least four hours and up to eight hours. Drain, reserving 1/2 c water if available (or just use other water if not available.) Place the drained cashews, 1/2 c water, lime juice, cilantro, onion powder, and garlic clove in a blender or small food processor. Process/blend until you've reached a creamy texture. Set aside (and try not to eat it all immediately.)

Get your oven pre-heating to 375. Slice your cauliflower into bite-sized florets. Toss them with the cumin, chili powder, and paprika. Roast for 30-40 minutes or until caramelized on the edges. The exact time will depend on the size of the florets. Make sure you also space them evenly on a cookie sheet (or two) since if they are touching they will steam instead of roasting and you will never achieve caramelization. The air needs to circulate around the florets.

Warm your tortillas. For each taco, spread the cashew crema on the tortilla and then top with roasted cauliflower, romaine leaves, and sliced avocado. Delicious!

Roasted Garlic Bread

Time: 5 hrs (but just 15 min of hands on time)

Ingredients:

1 head of garlic + 4 garlic cloves, minced

1 tbsp butter

2 tbsp olive oil

1/2 c water

1/3 c low fat or oat milk

2 3/4 c bread flour

1/3 c Parmesan, grated

2 tbsp sugar

1 tsp salt

1/2 tsp garlic powder

1.5 tsp yeast

Get your oven pre-heating to 375. Pull off the outer layers of your garlic head so the cloves are all still attached and wrapped but there is no outer paper layer. Wrap the head in foil. Roast for one hour. When the garlic is done roasting, unwrap the foil and let cool for a few minutes until it is safe to touch. Squeeze out each clove into a small bowl. Mash with a fork and add the butter. Microwave for 30 seconds or until the butter is melted. Add the olive oil and mix well until the garlic is fully mixed/mashed into the liquid.

Add all of the remaining ingredients (water through yeast) to your breadmaker in the order recommended by your bread machine manufacturer. (In my case, this means liquid first, then solids, and yeast last in a little hole on top of the other solids.)

Set your bread machine (white crust, medium crust) and when you get to the raisin signal (in my case, my breadmaker just beeps a bunch then) open up the lid and add the roasted garlic/oil mixture. Let the bread continue until the end of the cycle. Enjoy!