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Presenting your new weeknight staple: cauliflower plantain tacos with lemony pesto dressing from Maggie Battista’s cookbook, A New Way to Food. The 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.
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