Crispy Cauliflower Tacos

Hey, hey, hey! We survived the Monday after a long weekend. It is always hard to get back to the grind after a nice long weekend, but we did it!  

I am working on a new morning routine and getting up a little earlier to ride my Peloton before I even come downstairs. I was worried I would not be as energetic in the morning, but I had a new PR this morning so I think it is going to be fine. After my workout, I run through a quick shower, do my hair, throw on some makeup and get dressed. All done before setting one foot downstairs. I then have a cup of coffee while cooking breakfast and am at my computer well before 8:00 a.m. Hopefully, getting exercise done first thing will take the pressure off the busy evenings when I am trying to wrap up work, take the dog for a walk and get dinner on the table. I will keep you posted on how the routine shakes out.

I am also happy to report that I squeaked by Thanksgiving week with 41 plant varieties on my list. With all the eating festivities of last week, it seems like I should have set a new plant variety record, but I was barely meeting the minimum.  I need to work on that. 

I started out this week strong with a great lawnmower breakfast taco with eight plant varieties. Not sure what happened to this picture, but it looks like it is from the 70s. Anyway, I am a big fan of lawnmower tacos, but from 2020, not 1970. 

You know what else I am a big fan of? Crispy Cauliflower Tacos by A Couple Cooks!  I have made these a couple of other times, but I don't think I have shared them with you.  They are so dang good and the cauliflower is really, really crispy.  

The ingredient list is a little weird - but just go with it!  Don't question that the marinade for the cauliflower has soy sauce, coconut oil, maple syrup and peanut butter!  Just do it.  Then toss the marinaded cauliflower with the panko, cornmeal, spiced up dry mixture and be happy you followed the recipe! 

Pop these little nuggets  a cookie sheet lined with parchment paper and into a 400 degree oven for 30 minutes. 

While they were cooking, I whipped up some garlic, cabbage, bok choy goodness to go with them. 

I sautéed the veggies in a little olive oil.  Splashed in some soy sauce and red pepper flakes. Cooked it for maybe 90 seconds until it got good and wilted. Once that was done, I made a quick little vegan yum yum sauce to drizzle on top of my creation. 

I still had time to empty the dishwasher! 

When the cauliflower was almost ready to come out of the oven, I grabbed my corn tortillas and threw them straight on top of my gas burner.  Flipped the tortillas a couple times and got them hot and charred. 

I split the cabbage mixture between the two tacos, piled them high with cauliflower, drizzled them with sauce and sprinkled on a few green onions. 

The combination was fantastic.  Reminded me so much of a Chuy's fish taco!  That is good eating right there. Try it! 

I added cauliflower, purple cabbage, bok choy and garlic to my list for dinner. I could probably also add corn for the tortillas and the corn meal in the coating, but it just doesn't feel like a plant so I am not adding it. Regardless, it sure was a tasty dinner.   

I have to leave you with this story.  Remember last week when I made veggie spring rolls with all the colorful veggies wrapped in rice paper?  Bob called me and told me it looked like I had wrapped up a little man inside the rice paper.  I had no idea what he was talking about until he showed me this picture.  Do you see the little man in the spring roll on the left?  Zoom in.  It looks like a Lego figurine with his face trapped against the rice paper! So funny. I won't be able to eat a spring roll again without looking for a little fellow! 

I hope your Monday was great and you started your week with a blank plant list!  This is week 12 for me of eating 40+ different plants a week. Feels great!