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Love language?

For making, dessert.

For eating, vegetables.

I tried, I really did, but with cauliflower and a camera, personality doesn’t quit. Who knew?

Billows of spice lounge sliced avocado, while slivers of onion and chops of cilantro drape, all begging for capture and broadcast at every ravishing angle.

Whittle, no. Oblige, I must.

From a tyke, vegetables were my jam. Mom, to this day, serves cauliflower one way: steamed whole and covered in orange melted cheese. I take that back. For me, she holds the melty and prepares special — plain. She can’t stand but concedes to my eating oddity. That one’s a keeper. Thanks mom.

Cauliflower. A love since incisors, but the world’s exploded with the stuff, hasn’t it? My head spins with, “what the, cauliflower huh?” Food and ideas stretch from yes to creepy.

What do you say we have retro real cauliflower, taco style?

Cauliflower Math

One medium head of cauliflower = 2 pounds or 3-4 cups

A word or two on

Garlic – raise your hand if you live for garlic. Hand flying high, hence an entire bulb used. A rough chop makes me morph into a hungry hungry hippo, snatching (some lodged, some stuck to the pan) sauce covered hunks of garlic. But! if garlic isn’t much your thing – less cloves, minced fine, one teaspoon of powder instead, or eliminated altogether will still make a superior meal.

Spice – we like the spice, the spice that goes sizzle but understand those who want to scale back. The layering of different spice is what makes the cauliflower um, um delectable, so may I suggest reducing the ancho, chili powder and paprika to your desired spice level. Elimination of one and reduce is great too. If chipotle peppers, add a tablespoon more oil. If chili powder, you’re good to go.

Roast cauliflower to can’t keep them paws off irresistible

Mix

olive oil ~ garlic ~ ancho chili peppers ~ chili powder ~ salt ~ smoked paprika ~ onion powder ~ cumin ~ sugar ~ pepper ~ lime ~ lime zest

Stir until smooth and glorious, then coat cauliflower even.

Are you hungry yet?

Divide amongst two large pans.

Cauliflower needs room to breathe, allow.

Oven center with room between the levels.

Give cauliflower a toss halfway through.

For best cauliflower practice, rotate pans, up/down and side/side.

For crispier cauliflower and garlic bits,

Broil each pan for 3-4 minutes in the end.

For tortillas

How do you feel about turning cooktop burners on and adding tortillas? Take tongs and flip, flip until crisped and to your liking.

– or –

Do you prefer wrapped and oven warmed?

Whichever, warm.

Avocado – sliced and highlighted in the above picture, as this isn’t normal for these tacos. I usually smash ripe avocado with lime and mash onto one side of the tortilla. This avocado wasn’t quite ready for taco use, so sliced he became. More times than not, different ends well. This taco proved  the “change up” theory true, so your taco, your choice. I noticed, more lime squeezed with sliced but just as delicious *

Avocado, cauliflower, sliced red onion, cilantro and if preferred, yogurt/sour cream and highly recommended hot sauce and generous squeezes of lime.

Tacos by night.

Stealthy Chipotle Cauliflower Leftover Breakfast By Morning

Egg over cauliflower –

sprinkled with cilantro.

topped pea shoots.

topped toasted avocado english muffin/bread.

How about a cauliflower egg scramble with melty cheese or none at all.

A sign off is near but before, visualize, eggs mixed with crispy saucy spiced hunks of garlic.

Ahhh!

Over and out.