Wednesday, August 2, 2017

Skinnytaste's Cauliflower Potato Tacos + Lime- Cilantro Chutney

We went meatless on Monday night AND had tacos so it was almost like we were living on the edge. I'm telling you though, these tacos. I cannot stop thinking about them. The flavor was crazy in all of the best ways and the combo of potatoes and cauliflower is so unexpected.

I cannot take any credit for this recipe, as it came from Skinnytaste's Fast and Slow (one of my favorite cookbooks right now). If you don't already have this book, it's a great one to add to your collection. Everything I have tried has been excellent but this comes as no surprise. 

We LOOOOOVED these tacos. They have a lot of smoky spice with a little bit of heat. The roasted potatoes and cauliflower would totally be a great side on their own but if you are going big with this meal, just put it in a taco. The lime-cilantro chutney makes this meal! Don't skip out on it. Make your next Monday meatless. Or your next Tuesday Taco- filled. Whatever you do, just give these a try!  

Skinnytaste's Cauliflower Potato Tacos + Lime Cilantro Chutney

3-4 cups cauliflower florets, cut into 1 inch pieces
1 medium russet potato, peeled and cut into 1/3 inch cubes
2 garlic cloves, smashed
2 TBSP olive oil
3/4 tsp. ground turmeric
3/4 tsp. ground cumin
1/8 tsp. crushed red pepper flakes
1 tsp. kosher salt

1/2 cup fresh cilantro, chopped
1/2 fresh jalapeno pepper, seeded and chopped
1.5 TBSP fresh lime juice
1/4 tsp. kosher salt

For the tacos:
Soft corn tortillas
1/4 red onion, slivered
plain Greek yogurt

Preheat oven to 450 degrees. 

In a large bowl, combine cauliflower, potatoes, garlic, olive oil turmeric, cumin, crushed red pepper and salt. Toss it all together and transfer to a baking sheet. Roast for 25-30 minutes, tossing halfway through.

For the chutney, add cilantro, jalapeno lime juice and salt to a bowl of a small food processor. Pulse until well chopped, adding water if it's too thick.

Head a cast iron skillet on high heat. Warm tortillas, for about 30 seconds on each side, until they start to blister. 

To assemble tacos, spoon a layer of the cauliflower potato mixture and top with onions, chutney and Greek yogurt.


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