Chipotle Cauliflower Tacos & Pineapple Slaw ~ Pamela Salzman

June 16, 2017 | 0 Comments

Chipotle Cauliflower Tacos

One of my most favorite health and holistic experts Pamela Salzman has just published a book on her recipes. I have been taking classes from Pamela for years, not so much for the incredible wisdom and information, but more so I can partake in eating the incredibly delicious meals she prepares for the classes. Pamela has graced us with her beautiful visage over the years teaching us knife skills, how to make healthy sweet potato fries, and more. I was so thrilled when she came over to share one of the recipes from her book Kitchen Matters. We made vegan cauliflower tacos with chipotle seasoning and garnished with pineapple slaw. One of the wonderful things about her Pamela’s recipes are that you can easily switch to a different ingredient depending on your food preferences. This recipe calls for shrimp but we made it vegan with cauliflower.

If you have to just get one cook book this year, then make it this one. You will not be sorry! There are recipes for everyone and they are all incredible. Wait until you see the cookies and healthy desserts!

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Chipotle Cauliflower Tacos

SERVES 4

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3 cups bite-size cauliflower florets, lightly steamed for 4 minutes

unrefined olive oil, avocado oil or coconut oil

¾ teaspoon sea salt + extra for sprinkling

½ teaspoon chipotle chile powder (or less to make it less spicy)*

½ teaspoon garlic powder

½ teaspoon natural cane sugar, brown sugar or maple sugar

¼ teaspoon paprika

¼ teaspoon ground cumin

¼ teaspoon chili powder

freshly ground black pepper to taste

8 warm corn tortillas or large lettuce leaves

Pineapple Slaw (recipe below) or shredded cabbage, sliced avocado and lime

 

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  1. In a large bowl, toss steamed cauliflower with 2 teaspoons of olive oil.
  2. In a small bowl, combine the spices, sugar, salt and pepper. Pour on top of the cauliflower and toss to coat
  3. In a large skillet (cast iron is great), warm 1 Tablespoon of olive oil over medium heat. Add cauliflower in one layer and sauté until caramelized on all sides, about 6 minutes. Do this in batches if necessary. You can raise the heat to medium-high if they’re not browning well.
  4. Season with an extra pinch of salt and serve with tortillas and desired accompaniments.

 

*Or substitute smoked paprika to get the smokiness without the heat

Notes: another option is to toss the raw cauliflower florets with oil and spices and roast at 425 degrees for 30 minutes or until tender and caramelized.

 

 

 

PINEAPPLE SLAW

SERVES 6

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¼ of a whole pineapple, skin and core removed

melted coconut oil for brushing

pinch of salt and freshly ground black pepper to taste

pinch of chili powder

4 cups thinly sliced green or red cabbage (or a mix)

2 large watermelon radishes, julienned or any smaller variety, thinly sliced, about 2 cups

½ small red onion, diced or thinly sliced

½ jalapeno, seeded and minced

2 Tablespoons freshly squeezed lime juice

2 Tablespoons unrefined, cold-pressed extra-virgin olive oil

½ teaspoon sea salt

freshly ground black pepper to taste

1 avocado, sliced

¼ cup whole cilantro leaves and tender stems

 

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  1. Preheat a grill to medium-high heat. Brush pineapple with coconut oil and sprinkle with salt, pepper and chili powder. Grill until you achieve grill marks on all sides. Set aside. Alternatively, leave the pineapple fresh and raw.
  2. Place cabbage, radish, onion, and jalapeno in a serving bowl.
  3. Dice pineapple and add to bowl.
  4. Add lime juice, olive oil, salt and pepper and toss to combine. Arrange avocado slices on top and mound cilantro in center.

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