These healthy Roasted Yellow and Purple Cauliflower Tacos are good for you and absolutely stunning. Like a bright rainbow on a plate!
A few weeks ago, we wrote about what we called a “moral dilemma” we had, regarding someone posting other bloggers’ recipes on their website without asking for permission (you can read all about it here).
We really appreciate all the comments and emails we received. Your input definitely helped us decide how to handle the situation. And since we haven’t really talked about it since our initial post, we just wanted to give you a quick update.
As many of you suggested (and following our initial gut instinct), we ended up contacting as many of the bloggers involved as we could, letting them know what was going on. We sent them a direct link to the recipe we thought was being copied, and explained what had a happen to us. We only shared the name of the site with them, and never publicly.
After we sent the emails, a few bloggers got back to us right away. Others, we just heard from recently; and the rest didn’t reply to our message at all. So, at this point, we feel like we’ve done everything that can be done, and we are confident we made the right decision. It looks like these people are going to continue using recipes that aren’t theirs, unless they get asked to removed them. So I guess we’ll have to trust karma will take care of the rest…
Now back to more positive, colorful things… How about these fabulous Roasted Yellow and Purple Cauliflower Tacos ? This display of Nature’s beauty might just be the perfect way to make up the not-so-beautiful side human beings can display at times…
Filled with healthy, colorful veggies and topped with a rich, homemade cashew cream and Austrian pumpkin seeds (which are darker, crunchier and more flavorful than regular ones), these tacos will sure brighten up your day, you plate and your palate.
And here’s a cool fact about purple cauliflower: once it’s cooked, it loses its bright, beautiful purple color and becomes kind of graying looking. But by squeezing some fresh lemon juice on top, the color will not only come back, but some fuchsia tones will also appear in like a tie-dye pattern. Pretty neat, uh?
- 1 medium purple cauliflower, cut into florets
- 1 yellow cauliflower, cut into florets
- 4 tbsp extra virgin olive oil, divided
- 1 teaspoon salt, divided
- 2 limes
- 1-2 Hass avocados, diced
- 1-2 Fresno peppers, sliced
- ¼ cup shelled pumpkin seeds
- Fresh cilantro (optional)
- 6-8 tortillas
- Cashew cream (recipe follows)
- Preheat the oven to 400F. Line 2 large baking sheets with parchment paper
- Place the yellow cauliflower in a large bowl and drizzle with 2 tablespoons olive oil and ½ teaspoon salt. Toss well until it's well coated and transfer it to one of the lined baking sheets
- Repeat the process with the purple cauliflower
- Bake for 25 minutes or until the cauliflower is tender, but not mushy. Squeeze lime juice on top of cooked cauliflower florets and set aside
- Right before serving, spread cashew cream on each tortilla. Fill it with the desired amount of cauliflower, avocado, pumpkin seeds and cilantro. Drizzle more cashew cream and squeeze more lime is desired.
- ½ cup raw cashews
- 1 cup water boiling water
- 1 clove garlic
- 2 tsp nutritional yeast
- 1 tsp lemon or lime juice (optional)
- ¼ tsp salt
- Soak the cashews in the boiling water for 30 minutes. Drain, reserving ½ cup of the soaking water
- Combine the soaked cashews, garlic, nutritional yeast, lemon or lime, salt and the ½ cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Refrigerate until ready to use