Harissa-Salsa Roasted Cauliflower Tacos

Inspired by a recipe from Blackberry Farm's Magazine for Harissa Roasted Cauliflower, I created this Taco-Tuesday healthy recipe. I love tacos because they are fun and great for the whole family. When you create a taco spread kids can choose what they are in the mood for, so if they are not into cauliflower they can always use brown rice, black beans, corn, tomatoes, avocado, cheese or any other options that they do love. For me, these Harissa - Salsa Roasted Cauliflower Tacos were fun, unique and delicious, and packed with healthy ingredients!  

INGREDIENTS

FOR THE HARISSA- SALSA

• 2 roasted red peppers
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1 lime juiced
• 2 tbsp salsa
• 2 tbsp olive oil

FOR THE TACOS

• harissa- salsa roasted cauliflower
• corn tacos
• 1 jar black beans
• cherry tomatoes (cut in quarters)
• chopped cilantro
• thin sliced red onion 
• cooked brown rice (optional)
• 1 boiled corn, off the cob (optional)
• labneh (or sour cream - optional)
  

METHOD

1. Set oven at 450F.
2. Place 2 red peppers on baking tray and roast for about 25 min, until skins start turning black.
3. Remove from oven and let cool, then peel off skins and cut away stems and seeds from peppers.
4. Place pepper flesh with all harissa ingredients into blender and blend until smooth. 
5. Cut the whole cauliflower head into bite size pieces and cover with harissa-salsa. 
6. Set oven to roast at 350F and place marinated cauliflower on a baking tray and roast for 30 minutes. Remove from oven and stir, then add back into oven for another 10-15 minutes or until the cauliflower is lightly browned and soft. 
7. Pre- batch tacos with the ingredient list or set out a make your own taco station for your family to enjoy! (Dig it & Dig in).