Click here to view recipe.
I’ve said it before, but cooking is my “art form.” I love to eat, I have no rules or diets I have ever, ever followed. I adore the colors, the textures, the creativity of food I prepare. What does this have to do with Cauliflower Burritos? Allow me to explain…
It was a Monday at the end of July. Meatless Monday. It happened to be my shopping day at the grocery store day as well. I only go food shopping when I have over 15 things on the list, and before I go I have a general idea of which meals I am going to prepare – based on when we might be eating away from home, who might drop over for dinner or lunch. My point is, shopping for food is not random for me. I go with a list, click off each item, and get through the store quickly (I even arrange my grocery list according to the aisles of the store. Don’t knock it, it’s super-efficient). The checkers at the cash register always ask me what I am making and sometimes I even bring them leftover food. Last week I dropped off some potato salad to Rena, for example.
In case you were wondering, my meals that week included miso-marinated chicken stir-fried with fresh green and yellow beans and tons of fresh herbs, tuna noodle casserole, grilled bruschettas, tuna/bean salad, spaghetti with homemade, basil-laden tomato sauce, and CAULIFLOWER BURRITOS.
Now, I did not have a recipe for said burritos. I had an idea and a plan, and everything went seamlessly and exceeded my expectations. It was easy, and we stuffed ourselves to the gills. We ate every morsel on the serving platter along with a fair amount of wild rice pilaf I made.
Serves two famished eaters (Each of us had two whole burritos. Honestly one would have sufficed but they were so darned good we just kept going.)
- 1 head of cauliflower, cut into 1-inch florets
- 1 ½ Tbsp extra virgin olive oil
- ½ tsp of chili powder
- ½ tsp of cumin
- ¼ tsp of garlic powder
- ½ tsp of salt
- 20 grinds of fresh black pepper
Preheat the oven to 425 degrees and line a sheet pan with aluminum foil. I roasted my cauliflower in my handy dandy toaster oven. Toss all the ingredients together in a large bowl and place on the baking sheet. Roast for 25 minutes, turning once with a spatula midway. Taste to be sure it is perfect, and place into a dish for serving after it is ready. The spices really punch up the flavor here.
Meanwhile, prepare a platter with:
- Chopped lettuce or napa cabbage (You will see I used leaf lettuce from my garden)
- ½ large avocado, diced
- Wedges of lime to spritz on top
- Sliced cherry tomatoes (mine were homegrown) or diced fresh tomatoes
- ¼ cup plain unflavored yogurt
- Fresh DILL (I bet you thought I was going to say Cilantro! Nope, gotta have something unexpected.)
- Bottle of hot sauce
- 4 large flour tortillas. I put all 4 of ours between two damp paper towels and microwaved them for 30 seconds. They were so perfect. You can keep them wrapped in a dish towel to keep them warm.
To serve, you can make any type of rice – I had a very non-Central American type of wild rice pilaf here. Rice can be a side dish or go into the burrito. Put a large tortilla on each plate and let everyone fill their burrito according to their taste. Add hot sauce if you wish. Enjoy!
PS: Fresh Fruit is great as a side to these.