Cauliflower and Plantain Tacos with Lemony Pesto Dressing

Servings: 3 servings

Time:

Ingredients:

Lemony Pesto Dressing

1 small bunch cilantro, stems trimmed

1 large bunch basil, stems trimmed

2 small garlic cloves, peeled

2 medium lemons, juiced

½ cup extra-virgin olive oil

½ teaspoon fine sea salt

Tacos

1 small head cauliflower, broken into small florets

¼ teaspoon smoked paprika

2 tablespoons extra-virgin olive oil, divided

½ teaspoon sea salt, divided

1 large ripe plantain or 1 small sweet potato, peeled and sliced into coins

4 corn tortillas

1 avocado—pitted, peeled and thinly sliced

1 small bunch cilantro, stems trimmed

Directions:

1. Make the Lemony Pesto Dressing: Add the cilantro leaves, basil, garlic, lemon juice, olive oil, salt and 3 tablespoons water to the bowl of a powerful blender.

2. Blend until pureed and vivid green. Adjust the salt to your taste.

3. Make the Tacos: Preheat the oven to 350°F. Line two baking sheets with parchment paper.

4. On one baking sheet, toss the cauliflower with the paprika, 1 tablespoon of the olive oil and ¼ teaspoon of the salt. On the other baking sheet, toss the plantain with the remaining 1 tablespoon oil and remaining ¼ teaspoon salt. Make sure everything is well coated. Roast both baking sheets until the cauliflower and plantain are fork tender and begin to pick up a little golden color, 18 to 20 minutes.

5. Heat a nonstick pan over medium-high heat. Cook each tortilla until warmed through, about 1 minute per side. Store within a clean kitchen towel to keep warm.

6. To serve, divide the cauliflower and plantain among the tortillas. Drizzle each with 1 to 2 tablespoons dressing and garnish with avocado and cilantro leaves. Serve immediately or store in the fridge for up to three days, assembling meals as needed.