Roasted Cauliflower & Roast Pepper Tacos with a Spicy Guacamole & Homemade Whole Wheat Tortillas

Health kicks... That dreaded summer season coming up all too quickly after a winter spent eating one too many slices of pizza and a few too many pasta dishes.

This taco combo however is a whole new definition of a healthy 'summer prep' meal that doesn't sacrifice an ounce of flavor and leaves you feeling MORE than satisfied.

Some of you meat eaters may be somewhat sceptical, or others may be having flashbacks to boiled overcooked cauliflower smothered in melty cheddar cheese... let me tell you this is a party in your mouth taste bud awakening kind of experience that will have you opting out of the meat option for a while.

So let's get started on these bad boys!

Cauliflower is like tofu or like oatmeal in the sense that it takes on the flavor of whatever you pair it with... So don't be afraid to get wild with the spices.

I'm not sure where the inspiration of these flavor combos came from, but the cauliflower came from the need to use the large head of cauliflower sitting waiting to be used in our fridge, and the pesto guac came from a similar need to use up the fresh bag of basil in our fridge. The result... A birth of enormous flavor without the guilt. Oh and a meat obsessed husband who was left coming back for seconds. That's a win I would say.

Next are the peppers. Red, orange and yellow peppers get sweet and caramelized when they roast in the oven and they are a perfect pairing with the texture of the cauliflower.

One essential component to this taco and arguably the star of the show is the spicy pesto guacamole... The cauliflower has the texture and the spice, the peppers add a caramelized sweetness and the guac? It balances the two and keeps the whole thing from getting on the dry side while packing in more flavor.

And finally those wholewheat tortillas which act as the perfect carrier for the assembled jumble. When I buy wholewheat anything from the store it's usually met with a little grumble by a certain person... And I can kind of understand the complaint when the flavor can be bland or the bread can be dry etc. These tortillas however are made fresh and so you won't notice the fact that they use a whole wheat flour.

Well there you have it, Roasted Cauliflower & Roast Pepper Tacos with Spicy Pesto Guacamole! I suppose I should have posted this on taco Tuesday... Or even some other Mexican themed related day, but I figure these tacos are pretty good any day of the week.

I hope you enjoy this healthy taco night meal!

Scroll down for the full ingredient and method list.

- Cooking Instructions -

CAULIFLOWER

1 large head of cauliflower cut into florets

2 tablespoons of olive oil

1 teaspoon of chili powder

1 teaspoon of cumin

1 teaspoon of salt and pepper

2 teaspoons of paprika

3 pieces of whole garlic (without peel) to roast with the cauliflower

ROAST PEPPERS

3 large peppers (preferably red, orange and yellow or a mix)

1 teaspoon of salt

1 tablespoon olive oil

A couple cracks of black pepper

SPICY PESTO GUACAMOLE

1 large avocado

½ cup of fresh basil

½ of a jalapeno (depending on how you like spice, or a spicy red pepper if you can't find a jalapeno in the UK)

Juice of one lemon

2 tablespoons olive oil

Salt and pepper to taste

WHOLEWHEAT TORTILLAS

2 cups whole wheat flour

1 teaspoon of baking powder

½ teaspoon of salt

2 tablespoons of olive oil

½ cup of warm water (less or more may be needed)

INSTRUCTIONS

1.       Preheat your oven to 400 degree Fahrenheit or 200 degree Celsius.

2.       On two separate baking sheets toss together the cauliflower florets, oil, paprika, chili powder, cumin, salt and pepper. Do the same on the other sheet pan by tossing together the peppers, olive oil and salt and pepper. Roast for 25 - 35 minutes or until cauliflower is slightly browned and the peppers are caramelized and soft.

3.       Meanwhile let's make that GUAC! Add the avocado, basil, jalapeno, olive oil and lemon to a food processor or blender until chunky-ish smooth. Taste and season with salt and BOOM you've got it!

4.       Last step is to bust out those little food carriers - those wholewheat tortillas. Combine flour, baking powder and salt. Add olive oil and stir until well combined. Add in the warm water a few tablespoons at a time until the dough can form into a ball. Divide the dough into roughly 8 - 10 balls and roll out. Finally, cook each tortilla on an un-greased pan over medium high heat for about 1 minute on each side.

5.       Lastly combine all of the taco ingredients however you like and indulge!!