BBQ Cauliflower Tacos with Caramelized Onion Black Bean Spread and Avocado Ranch
Image: My Intuitive Health
BBQ Cauliflower Tacos with Caramelized Onion Black Bean Spread and Avocado Ranch
Servings
4
Ingredients
- 1 package of tortillas for serving (i like Trader Joe low carb tortillas or Siete almond flour tortillas)
- 1 head of cauliflower
- 1 tbsp. olive oil
- ½ cup store-bought BBQ sauce
- ½ tsp garlic powder
- Salt and pepper
For the Black Beans
- 1 onion
- 1 red bell pepper
- 1 can of black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp smoked paprika
- ¼ cup chicken broth or water to thin
For the Sauce
- 1 avocado
- ½ cup greek yogurt
- 1 clove garlic
- ¼ cup fresh parsley or basil
- 1 tsp onion powder
- Fresh or dried dill
- Honey to taste
- Juice of 1 lime
- Water, milk, soy milk, or almond milk to thin
- Olive oil
- Salt and pepper
Instructions
Preheat the oven to 425 degrees. Cut the cauliflower into small florets and place into a large bowl. Season with olive oil, salt, pepper, garlic powder, and BBQ sauce, and toss until evenly coated. Spread out onto a sheet tray lined with parchment paper and bake for 35-40 minutes until tender and crispy.
Meanwhile, peel and thinly slice the onion into half-moon shapes. Add to a skillet with 1 tbsp of olive oil over high heat. Cook for 5 minutes, stirring occasionally. Next, add the diced red pepper that has been diced into small cubes. Cook for another 10 minutes, stirring occasionally and turning the heat down if it begins to char. Add the can of strained black beans, smoked paprika, cumin, salt, and pepper. Break up the black beans with a fork. Add liquid to loosen and simmer on low for another 10 minutes.
Make the avocado ranch:
Combine all the ingredients in a food processor. If the mix is too thick, add oil and or water. Taste for seasoning.
Shopping List
Produce
- 3 cups of fresh spinach or arugula
- 1 avocado
- 2 white onions
- 3/4 cup of mushrooms, sliced (any type)
- 1 cup fresh basil
- 1 clove garlic
- 1 lemon
Dough
- 1 ball of store bought pizza dough OR try this recipe
Dairy
- 8 oz whole milk ricotta
- 3 oz goat cheese, crumbled or a log
- ¼ cup shredded parmesan
Dried
- ⅓ cup pistachios
- 1 tsp honey
Pantry Staples
- Olive oil
- Salt & pepper
