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Cauliflower and Plantain Tacos with Lemony Pesto Dressing
Cauliflower and Plantain Tacos with Lemony Pesto Dressing
A New Way to Food

Presenting your new weeknight staple: cauliflower plantain tacos with lemony pesto dressing from Maggie Battista’s cookbook, A New Way to FoodThe combo of sweet, savory produce and bright, tangy dressing is quickly becoming one of our favorites.

Can’t find plantains in your supermarket? No sweat, says Battista. “Plantains are starchy and slightly sweet, which I likely adore because they were the early-morning breakfast candy of my childhood,” she explains. “But if you don’t want to mess with them for any reason, a yam works beautifully too. It delivers the same texture and sensation.”

Mix things up by swapping the cauliflower with broccoli or even thickly sliced cabbage wedges. And remember to buy the avocados a few days in advance so they have time to ripen.

RELATED: 12 Taco Recipes That Will Make Your Tuesday (or Any Day) Infinitely Better

3 servings

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

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.

Lemony Pesto Dressing

338 calories

36g fat

5g carbs

1g protein

1g sugars

Tacos

309 calories

20g fat

31g carbs

6g protein

0g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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