Roasted Smoked Paprika Cauliflower Tacos with Cilantro Pumpkin Seed Sauce
Prep time: 
Cook time: 
Total time: 
Makes: about 10 tacos
 
The cauliflower has a kick, but does not seem quite as spicy when set against the potatoes, cheese and tortillas. However, if people in your house are anti-spice, you may want to cut back a bit, or eliminate, the chili powders.

If you're making the cilantro mixture to use right away, I think 2 tablespoons of oil is sufficient. However, when made ahead of time, it firms up considerably and if you do not add a bit more oil, I think you'll be looking for a saucy component.

Two things about the sweet potatoes: you'll notice that there are two. I cooked one for the baby, and one for this dish, at the same time. Secondly, I call for cooking the sweet potato and cauliflower together, but if you want to deal with them on two different days, go for it.
What you'll need
  • Sweet Potato Mash
  • 1 sweet potato (about 18 ounces)
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground coriander
  • Roasted Smoked Paprika Cauliflower
  • 1 cauliflower (about 2½ pounds)
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon chipotle chili powder
  • ¼ teaspoon black pepper
  • Cilantro Pumpkin Seed Sauce
  • 3 ounces cilantro stems and leaves
  • ⅓ cup shelled pumpkin seeds
  • 1 clove garlic, peeled and roughly chopped
  • ¼ teaspoon kosher salt
  • 1 tablespoon lime juice
  • 2-4 tablespoons olive oil
  • For Serving
  • 10 (6-inch) flour or corn tortillas
  • 3-4 ounces queso fresco, feta or goat cheese
  • ¼ cup remaining toasted pumpkin seeds
How you'll make it
  1. Place racks in the bottom and top thirds of oven. Heat oven to 425°F.
  2. For the sweet potato
  3. Rinse and dry sweet potato; using fork, pierce entire surface. Wrap in aluminum foil. Roast 1 hour-1 hour 20 minutes, or until completely tender and softened (see next paragraph for more information). Let sit until just cool enough to handle. Remove skin (turn it into chips!). Using a large fork, or potato masher, mash potato. Stir in cumin, salt and coriander.
  4. For the cauliflower
  5. Meanwhile, remove leaves from cauliflower; remove and discard core. Cut cauliflower into medium florets. In large bowl, toss cauliflower with olive oil, smoked paprika, chili powder, salt, chipotle chili powder and black pepper. Divide between two baking pans coated with cooking spray. When the sweet potato has about 30 minutes remaining, using oven mitts, carefully place it on one of the pans of cauliflower. Place both pans in the oven. Roast 30 minutes, turning once and switching pans from top to bottom, midway through, or until caramelized and tender.
  6. For the sauce
  7. Fill large bowl with water. Rinse cilantro. Place in bowl with water; swish cilantro around and let it hang out for a few minutes while getting other things prepped. Remove cilantro from bowl. Drain water, rinse bowl and repeat rinsing, swishing and soaking two more times. Dry cilantro as well as possible; roughly chop.
  8. Meanwhile, in small skillet over medium-low heat, toast pumpkin seeds 5 minutes, or until you can smell them toasting, shaking the pan often. Immediately transfer to bowl of food processor; let cool for at least 5 minutes. Add garlic, salt and cracked black pepper to taste. Pulse 5-7 times, or until the pieces of the mixture are small and crumbly.
  9. Add cilantro and lime juice. Pulse 5 more times, or until combined. With motor running, drizzle in 2 tablespoons olive oil (you may need to stop after 1 tablespoon to scrape down the sides). Taste and adjust seasoning, drizzling in more lime juice, if necessary.
  10. To serve
  11. Reduce oven temperature to 350°F. Wrap tortillas in aluminum foil. Warm in oven 10 minutes. Spread tortillas with sweet potato mixture. Top with cauliflower. Drizzle with cilantro sauce. Sprinkle with cheese and pumpkin seeds.
How to plan ahead
• When toasting the pumpkin seeds, toast the full amount needed for the sauce and for serving. Divide and reserve.
• The cauliflower, sweet potatoes and sauce can all be made, cooled, covered and refrigerated up to three days ahead of time. Reheat the cauliflower and sweet potatoes before serving.
Recipe by at https://www.lifeaswecookit.com/roasted-smoked-paprika-cauliflower-tacos-with-cilantro-pumpkin-seed-sauce/