Plant-based miso cauliflower tacos

By Shahir Massoud
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SERVES
4
 TO
6

Ingredients

Miso marinade:

  • 1/4 cup miso paste
  • 1 tablespoon honey
  • 1/4 teaspoon chili flake
  • 1/4 cup olive oil
  • 1 tablespoon rice wine vinegar
  • 1 head cauliflower

Avocado:

  • 2 avocados
  • 1 lemon, juiced
  • 2 cups garlic
  • 1 teaspoon salt
  • 1 can chickeas, drained
  • 1 tablespoon nutritional yeast
  • 2 radishes, mandoline, then chiffonade
  • 18 tortillas

Directions

  1. Combine all ingredients for miso marinade in bowl. Chop cauliflower into small pieces, then toss in marinade. Let sit for at least one hour. Roast at 450 degrees for 20 - 25 minutes.
  2. Whip all ingredients together for whipped avocado together until very smooth.
  3. Roast chickpeas at 450 degrees for one hour, tossing in olive oil and salt/pepper. Sprinkle on nutritional yeast after removing from oven
  4. Heat tortillas. Add dollop of avocado. Top with cauliflower, chickpea, then radish. Add a dash of hot sauce and squeeze of lime if desired! Enjoy! 

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