My talented daughter Sonia invented this delicious recipe combining roasted cauliflower, Brussel sprouts and carrots with a brown butter-lime pepita sauce, topped with a cabbage and cilantro slaw and guacamole. We make them with tender homemade corn tortillas, which adds a whole other level of deliciousness.
Ingredients: makes about 10-12 tacos
1 medium cauliflower head
About 20 -25 Brussel sprouts
olive oil spray
several grinds black pepper
1 Tb butter
1/2 cup pepitas
Juice of 1 lime
Pinch chili flakes
Salt to taste
1 small red cabbage
about 1/2 cup cilantro leaves
4 large radishes
1 tsp olive oil
salt to taste
Preheat oven to 450′ Cut cauliflower into florets. Cut off ends of Brussel sprouts and halve small ones or quarter larger ones lengthwise. Peel and chop carrots into 1″ pieces. Put vegetables into a large roasting pan and pour about 3 Tb olive oil over them and sprinkle with pepper, tossing the veggies until they are coated.
Roast for 20 minutes, remove from oven and toss with tongs or a metal spatula, then roast another 30 minutes until veggies are browned and crispy. Transfer to a large bowl. You can roast the vegetables ahead of time and heat them up in the microwave before dinner.
Place butter in a small saucepan and heat until melted. Continue heating on low-medium heat until the butter separates and the solid parts begin to brown. Add pepitas and a pinch of chili flakes. Let the brown butter cool down, then squeeze in the lime juice.
Pour pepita butter over the vegetables and mix it in. Adjust salt to taste.
Thinly slice the cabbage and radishes and add cilantro leaves. Squeeze in juice from 1/2 a lime, add a tsp of olive oil and salt to taste.
Place veggies on a warm corn tortilla, top with slaw and a dollop of guacamole. Add salsa if you wish. Enjoy!