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Plant-based miso cauliflower tacos
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
- 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.
- Whip all ingredients together for whipped avocado together until very smooth.
- Roast chickpeas at 450 degrees for one hour, tossing in olive oil and salt/pepper. Sprinkle on nutritional yeast after removing from oven
- 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!
