Cauliflower & Roasted Mushroom Tacos with Goat Cheese
Yields- 4 servings
Instructions
For the veg:
1 pint crimini mushrooms, stems removed, and sliced thinly
1 head cauliflower, cut into small florets
1 tsp ground cumin
½ tsp ground coriander
1 tsp smoked paprika
1 tsp Kosher Salt
½ tsp ground black pepper
3 TB extra virgin olive oil
For the assembly:
12 corn tortillas
2 tsp olive oil
3 oz soft goat cheese
1 bunch cilantro, washed and finely chopped
Hot sauce, salsa, or sour cream for serving
Method
Preheat the oven to 400°F. Line two baking sheets with parchment. Place the cauliflower florets on one the mushrooms on the other. In a small bowl, mix together the spices and salt & pepper. Sprinkle the spice mixture onto both trays of vegetables and drizzle with olive. Toss to coat. Spread out the vegetables on the baking sheet into a single layer, with plenty of space between.
Roast the mushrooms for 10 minutes until they reduce in size and become tender. Continue cooking the cauliflower for another 10-15 minutes (20-25 minutes total) until it is nicely charred around the edges and tender. Remove both veg from the oven and begin assembling the tacos. Line a baking sheet with clean parchment and reduce the oven temp to 350°F.
Soften the tortillas by placing them in the microwave (inside the plastic packaging) for 20-30 seconds to steam. Heating them inside the bag keeps them tender and less prone to cracking. If you don’t want to heat them inside the plastic, you can soften one by one in a nonstick pan on the stovetop by brushing each tortilla with water on both sides and heating briefly.
Once you have soft tortillas, line them up assembly-line-style on your counter. Crumble a bit of goat cheese onto one side of each tortilla, followed by mushrooms, cauliflower, cilantro. Fold over the unfilled side on top of the filling, and brush with olive oil. Place the folded tacos onto your lined baking sheet and bake at 350°F for 10-15 minutes until cheese is melted and tortillas are crispy.
