Healthy Recipe: Roasted Cauliflower and Broccoli Tacos

Makes more than the required 8 servings

• 1 large head organic cauliflower 
• 1 large head organic broccoli 
• 2 tablespoons avocado oil 
• 1 teaspoon salt 
• ¼ teaspoon chili powder 
• 1 organic lime, cut in half 

Broccoli kale mole verde:

• 1 organic onion 
• 1 organic potato (Yukon gold) 
• 1 bunch organic Italian kale 
• 2 cloves organic garlic, chopped 
• 2 poblano peppers, stems and seeds removed 
• 1 large head organic broccoli, cut into small florets with stem included 
• 1 bunch organic parsley chopped 
• 1 cup sunflower seeds 
• 1 tablespoon salt 
• 1 teaspoon pepper 
• 2 quarts vegetable broth/stock 

Step 1: Cut broccoli and cauliflower into floret pieces about 1 inch or the size of your thumb, and add to a bowl. Season the cauliflower with avocado oil and salt. Transfer to a baking sheet and roast in the oven at 350 degrees for 15 minutes or until the cauliflower starts to turn golden brown. 

Step 2: Once the vegetables are cooked, remove from tray and toss in a bowl with chili powder and lime juice squeezed from your lime. 

Step 3: Vegetables are now ready to be used for taco assembly.

For the taco assembly:

• 1 organic corn tortilla 
• 1 tablespoon of mole verde 
• 2 tablespoons of roasted cauliflower & broccoli mix 
• 1 teaspoon of Puesto's Flax Seed Salsa Macha (or your favorite smoky salsa) 
• 1 teaspoon of shredded panela cheese
• 3-6 leaves of organic cilantro
• 1 squeeze of organic lime (optional) 
• ¼ teaspoon of flax seed, hemp seed mix (for added texture) 

Layer in your tortilla and enjoy! 

Add this:

Prepare this taco dish with broccoli and kale mole verde, panela cheese and cilantro. Mole verde delivers bright, complex flavor without the mile-long ingredient list and laborious process of, say, traditional black mole. 

Step 1: In a medium-sized pot, add enough olive oil to coat the bottom, add in chopped onions, chopped kale, and chopped garlic. Cook until onions are translucent. 

Step 2: Dice potatoes into a ½ inch size for them to cook evenly, add your potatoes to the pot and continue to cook on medium heat for 4 minutes. Add 2 quarts of vegetable broth and bring mixture to a boil. 

Step 3: Once pot has come to a boil, add in the sunflower seeds, and cook mixture until the potatoes start to get tender. Once the potatoes are tender, add in your broccoli florets and cook for another 3 minutes. 

Step 4: Turn off the heat and add in parsley, salt, and pepper; it’s optional to season the mixture with some vinegar if you would like some added acidity. This sauce also welcomes any dried spices or seasoning you would like to add. 

Step 5: It is always safest to let the mixture cool down just a little bit before blending, but once cooled, transfer to blender in batches and blend until smooth. Taste final product and adjust the seasoning with salt and pepper, if needed. 

Step 6: This sauce can be served both warm or cold depending on preference and can be stored in the refrigerator for up to 5 days or in the freezer for a month. 

These veggie tacos are best served with your favorite smoky salsa, or amp up the wow-factor with Puesto’s flax seed salsa macha. Find this recipe and more at Scripps.org/SDHealthRecipes.

Puesto roasted cauliflower and broccoli nutrition facts: 1 taco per serving

Calories: 135.8, Fat: 6.9g, Saturated Fat: 1.4g, Cholesterol: 3.4mg, Sodium: 106.4mg, Carbohydrates: 17.1g, Fiber: 2.7g, Protein: 4g