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!

I don't know what has been going on lately but I have been having serious cravings for spicy Mexican food, loaded with cilantro, soupy beans, and spicy goodness. Literally, I have been dreaming of eating tacos in bed while watching sappy movies and drinking margaritas. Maybe I am missing the sunshine and this is my way of coping or perhaps I just need a little fire in my belly.

Due to this serious craving, I jumped at the chance to make these luscious burrito bowls for a girls night in with one of my best friends. I owed her a delicious meal and since she has recently adopted a gluten and dairy free diet I knew that she would love the flavor combos and that I had to share the recipe so that she could recreate it at home.

Often people don't realize that changing your diet can have a huge impact on your creativity in the kitchen. Excitement about new food choices actually gets you into the kitchen and wanting to experiment. I was more than happy to feed her and to inspire her to try a new dish as well. As an added bonus, I got to spend time with one of my favorite people doing one of my favorite things - feeding people healthy food!

These burrito bowls are absolutely delicious, filled with the flavors of lime and fresh cilantro with just the right amount of heat and they are super easy to throw together! Don't be put off by the long recipe; essentially each part just gets thrown into the bowl or onto the plate in my case since my bowls just weren't big enough for all this goodness. Enjoy!

Vegan Sweet Potato & Black Bean Burrito Bowls over Cilantro Lime Cauliflower Rice with Chipotle Lime Tahini Sauce

Cilantro Lime Cauliflower Rice

1 head Cauliflower, leaves removed and cut into pieces

1 tbs Olive Oil

2 Garlic Cloves, chopped

1 Lime, Juiced

1 handful of Cilantro

Place the florets of the cauliflower into a food processor and pulse until broken down into a rice like consistency (do not over pulse for it will become mushy).

In a medium saute pan, heat the olive oil over medium high heat. Add the garlic, saute until softened. Add the cauliflower rice, cooking until it starts to crisp on the outside, 4 to 5 minutes. Add the cilantro and lime juice, stirring to combine. Keep warm over low heat while you prepare the rest of the ingredients.

Spicy Sweet Potatoes

3 Sweet Potatoes, Peeled and Shredded

2 tbs Olive Oil

1 Onion, chopped

1 Garlic Clove, chopped

1 Jalapeno, minced

1 tbs Chili Powder

1 tbs Cumin

1 tsp Cayenne Pepper

1 tsp Pink Himalayan Sea Salt

1/2 cup Water

1 handful of Cilantro

1 tbs Apple Cider Vinegar

In a food processor, shred the peeled sweet potatoes and put aside. In a large saute pan, heat 2 tbs of olive oil over medium high heat. Add the onion, garlic, and jalapeno, cooking until softened then add the shredded sweet potato, spices, and water. Cooking for 5 minutes until the water is evaporated and the sweet potatoes are cooked through. Add the cilantro and vinegar, reducing to low heat in order to keep warm.

Additional Bowl Items

1 Can Black Beans, warmed

1 cup Corn

1 Tomato, chopped

1 Avocado, sliced

1 Lime, cut into Wedges

Cilantro

Chipotle Lime Tahini Sauce

1 Lime Juiced

1 tbs Olive Oil

1 Chili in Adobe

1 Garlic Clove

2 Tbs Tahini

1/4 cup Water

Pink Himalayan Sea Salt to taste

Place all of the ingredients into a blender and blend until smooth adding more water if needed.

Assembly

Place the rice into a bowl or onto a plate, top with the spicy sweet potatoes, black beans, corn, tomato, avocado and cilantro. Squeeze lime over and drizzle with the Chipotle Lime Tahini Sauce. Enjoy and Healthy Eating!