Cauliflower Tacos with Peanut Butter Crema

 

Cauliflower Tacos with Peanut Butter Crema  by Jess Hobbs Pifer To be completely honest, cauliflower is not always my favorite veggie. This recipe completely turned cauliflower around for me, and now I could eat it every week!  Ingredients 1 green chile,  finely grated 1 garlic clove, finely grated ¼ cup peanut butter  3 Tbsp. rice vinegar  Kosher salt Squeeze of honey or maple syrup  3 garlic cloves, finely grated ¼ cup grapeseed or vegetable oil 2 tsp. ground cumin 2 tsp. smoked paprika 2 medium heads of cauliflower Kosher salt corn tortillas 1 small red onion, thinly sliced 1 carrot, thinly sliced  Step 1.  Preheat oven to 450 degrees. Mix the chile, garlic, cashew butter, vinegar, maple syrup or honey and 3 tbsp of water in a bowl to combine. Season with salt to taste.  Step 2. Chop up the cauliflower into bite-size pieces. Mix garlic, oil, and spices together. Lay cauliflower out on sheet and pour oil/spices over the pieces to coat. Roast for 30-40 minutes, turning halfway. Remove when the cauliflower is dark brown and crispy.  Step 3. Slice up the carrot and onion for garnish. Heat up corn tortillas.  Step 4.  Assemble tacos with the peanut butter sauce!