I have a confession...

I love tacos, like really really LOVE them. There is something about stuffing little bits of deliciousness inside of a tortilla that elates me beyond belief. In fact, one of my all time favorite memes states,

"Don't tell me you miss me, tell me you're outside with tacos. Actions."

That pretty much sums up my adoration. I also love burritos, but that is a whole different topic for a different day.

I think that my love of tacos began as a child, in my house taco night consisted of a variety of little bowls filled with toppings; shredded cheese, tomatoes, lettuce, carrots, olives, jalapenos, and salsa. There were always corn shells and flour shells, tortilla chips and of course, black beans for the sole vegetarian in the family - me. I loved taco night because it also meant taco salad for lunch the following day which was somehow just as good as the tacos.

In my taco consumption I usually stick to the basics and go with black beans but the other night I was in the mood for some experimentation. Cauliflower was on sale at the supermarket and it seemed like the perfect filling for the traditional corn tortillas that I had in the fridge as well as the Napa cabbage wilting away in my crisper.

I know a lot of people are probably saying, cauliflower tacos, no way! But I am telling you, these were absolutely amazing and super flavorful. The great thing about cauliflower is that it is so mild that it retains the flavors of the spices perfectly. I actually made these tacos for a dinner guest who immediately told me that they didn't like cauliflower or cabbage but reluctantly agreed to try these gems, needless to say, they were blown away. They couldn't believe how good the cauliflower was on its own and in the taco. I call that veggie success!

This recipe is honestly one of my new favorites, I made another batch of cauliflower the following evening in order to utilize the delicious cilantro lime crema and just because, tacos are so great. So don't limit your taco eating to Tuesdays and give these guys a try!

Gluten Free Tex-Mex Cauliflower Tacos with Napa Cabbage and Cilantro Lime Crema

1 Head of Cauliflower, stem removed and cut into bite sized pieces

1 Onion, Sliced

2 tbs Olive Oil

1 tsp Pink Himalayan Sea Salt

1 tbs Cumin

1 tbs Chili Powder

1/8 tsp Cayenne Pepper

1 Chili in Adobe Sauce, minced

3-4 tbs Hot Sauce

1/2 head of Napa Cabbage, sliced

Corn Tortillas

Cilantro Lime Crema

1 cup of Fresh Cilantro

Juice of 1 Lime

2 Cloves of Garlic

1 tsp Pink Himalayan Sea Salt

1/2 cup Plain Yogurt

Optional Toppings: Cilantro, Lime Wedges, Hot Sauce

Preheat the oven to 400 degrees. In a large saute pan, heat 2 tbs of olive oil over medium high heat. Add the onions and cauliflower, cooking until the onions have softened. Add the cumin, chili powder, cayenne, chili in adobe, hot sauce and salt to the pan, stirring to coat evenly. Cook for 3-5 minutes until the cauliflower is almost cooked through, transfer the contents onto a baking sheet and roast for 20 minutes, turning once so that the cauliflower browns on all sides.

Meanwhile, place the cilantro, lime juice, yogurt, garlic, and salt in a small blender and process until smooth, slice the cabbage and either wrap your tortillas in foil and place them in the oven to warm or if you have a gas stove (preferred method) turn the burner to low and place the tortillas directly on the grate to warm, creating a slight char in spots.

Take a warm tortilla, add some cauliflower, top with cabbage and the cilantro lime crema, extra cilantro, a squeeze of lime and some additional hot sauce if desired and enjoy!

The world has become an interesting place as far as politics are concerned. The recent election in the United States has created an awareness that I believe has been laying dormant for some time. That awareness has little to do with politics but instead has to do with the human connection. The hate that advertently or inadvertently came to the surface sparked a desire around the world for humans to examine how they treated and interacted with others. This was demonstrated by the large number of persons, both men and women, in various cities across the globe, marching together to promote peace, love, respect, and equality for all human beings.

Many would state that as American women we have it better than many other countries and I would agree but this movement had more to do with taking care of one another and ensuring that our voices were heard for not that long ago in the United States, women did not have the rights that we do today. A woman was considered her husbands property, she had no way to take care of herself besides marriage, her children could be taken from her if she chose to leave her home for any reason so she endured abuse, alcoholism, and degrading situations. She was subjected to her circumstances and had no say. Education was not an option, voting was not an option, meaningful work was not an option. If she happened to find herself in a compromised situation and the man who put her there didn't step up she was sent away and forced to give up her child. Women in this country have not always had it easy so for those of you who feel that this march was a waste of time and energy and that you have a say over your life, your body, your mind and your actions, remember that this was not always the case and those who marched reminded us that we often take for granted that which has been given to us by our ancestors and that we must always remember how far we have come and that their voices should always be commended.

In this world of technology and consumerism it was warming to see people from all walks of life come together and peaceably take a stand, connecting to one another and essentially loving one another for all of our differences. It is our actions that touch the souls of others and the kindness and quality of the march provided a glimpse into the highest quality of human souls around.

This warmth is inspiring as a woman, an American, and a human but this is a food blog so I suppose I should talk about how food also provides a connection, a common denominator and a way in which we can put our differences aside and share our cultures.

For me, certain smells, tastes, and dishes remind me of my connection to those that are most important to me. Whole memories surround ingredients just as a song can transport me to a moment in time. One of my goals for the blog and for my own culinary experiences this year was to explore a variety of cultures through food. I want to embrace new flavor profiles and work with new ingredients.

Harissa is a North African hot chili pepper paste that is versatile and packs a hot little kick. This dish combines harissa with tomato paste, garlic, onion, ginger, and coriander in order to liven up chickpeas and carrots. It can of course be eaten alone but who doesn't love a little 'rice' with their curried chickpeas.

The cauliflower rice is flavored with garlic, mint and lemon thus further enhancing the middle eastern profiles of the dish.

This is a great meal to share with others, so call a friend, enhance your connection and create new memories to go with these new flavors.

Garlic, Mint, and Lemon Cauliflower Rice with Harissa Carrot Ribbons and Chickpeas

Harissa Carrots and Chickpeas

1 Onion, chopped

2 Garlic Cloves, chopped

1 in. Ginger, minced

1 tbs Coriander Seeds, crushed

1 tsp Pink Himalayan Sea Salt

1 tbs Tomato Paste

1 tbs Harissa

2 tbs Olive Oil

2 cups of Chickpeas, soaked overnight and cooked (or 1 can of Chickpeas)

1/2 cup water

2 Carrots, ribbon style

If using dried chickpeas, soak overnight and then cook in boiling water for 20 minutes or until cooked through but still crisp, set aside.

In a saute pan heat the olive oil over medium high heat. Add the onion, cooking until softened, about 2 minutes then add the garlic, ginger and coriander, cooking until fragrant. Add the chickpeas, tomato paste, and harissa, stirring to coat and to liven the flavor. Add 1/2 cup or water, cover and reduce heat to simmer. Simmer for 20 minutes, then add the carrot ribbons, reserving a bit for garnish. While the chickpeas are cooking prepare the 'rice'.

Garlic, Mint and Lemon Cauliflower Rice

4 Cloves Garlic, chopped

1 Head Cauliflower, core removed

3 tbs Olive Oil

1/4 cup roughly chopped Mint Leaves

Zest and juice of 1/2 a lemon

1/2 cup slivered almonds

Pink Himalayan Sea Salt to taste

Cut up the cauliflower and place into a food processor, pulse until it resembles rice. Meanwhile, in a saute pan heat the 3 tbs of olive oil over medium high heat. Add the garlic cooking until fragrant and beginning to brown, add the cauliflower, cooking until heated through. Add the zest, lemon juice, mint leave and almonds, stirring to combine. Season with salt to taste. Reduce heat and keep warm until the chickpeas are ready.

Place the rice in a bowl and top it with the chickpeas mixture, garnish with carrot ribbons, mint leaves, almonds, and lemon zest if desired. Enjoy and healthy eating!