Meatless Monday - Spicy Roasted Cauliflower Burritos

Poor cauliflower, it has a bad rap.  Face it, it looks pretty boring unless you get one of the new brightly colored varieties.  I’m not sure how they make it purple and orange so I’m a little cautious around those varieties.  My first experiences with cauliflower were steamed or boiled.  That’s only good if you smother it in cheese, of course you can smother almost anything in cheese and I’ll think it’s delicious.

It wasn’t until I learned all the different ways you could cook cauliflower that I figured out it was delicious.  Roasting is one of the best things you can do to a vegetable to really bring out it’s most wonderful flavors, cauliflower is no exception.  These burritos are filled with deliciousness and great spice flavor without being hot.

Cauliflower Burritos

Ingredients: 

1 cauliflower head, cut into bite sized florets
2 tablespoons extra-virgin olive oil
1/2 tsp. pepper
1 tsp. cumin seeds
1 - 2 cloves garlic, crushed
Juice from 1 lemon
1 Serrano pepper roughly chopped
Grated taco cheese such as cheddar or Monterey jack
1 package of tortillas

For the Coconut Sauce
1/2 cup coconut milk
1/8 tsp. ground cumin
1/8 tsp. ground coriander 

For the Avocado Cream Sauce:
1 ripe avocado
Juice from 1 lime
1/2 cup greek yogurt

Directions:

Coat a roasting pan or cookie sheet with olive oil.  Toss the cauliflower with the seasonings, lemon juice and serrano pepper then spread out in the roasting pan.  Roast at 400 degrees for about 20 minutes stirring after about 10 minutes.

While the cauliflower is roasting mix all the ingredients for the coconut sauce in a small, lipped bowl and mix all the ingredients for the coconut sauce in a food processor.

When the cauliflower is cooked drizzle the coconut sauce on top and toss then arrange on soft tortilla, top with grated cheese and avocado cream sauce.

Plate by Lori Buff

Check out the gallery page - Future Relics Gallery by Lori Buff