Jamaican jerk cauliflower tacos
Chef
Manjit Lall
Hospital
Advocate Good Shepherd Hospital
Prep time
20 minutes
Cook time
14 minutes
Yield
4 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
16 ounces extra-firm tofu, cut into ½-inch cubes
16 ounces cauliflower, chopped
12 corn tortillas, 4.5-inch
4 teaspoons Jamaican jerk seasoning
¼ cup olive oil
¼ cup mango, chopped
¼ cup pico de gallo
1 lime, cut into wedges
1 avocado, sliced
¼ cup fresh cilantro, chopped
¼ ounce kosher salt
¼ ounce ground black pepper
16 ounces cauliflower, chopped
12 corn tortillas, 4.5-inch
4 teaspoons Jamaican jerk seasoning
¼ cup olive oil
¼ cup mango, chopped
¼ cup pico de gallo
1 lime, cut into wedges
1 avocado, sliced
¼ cup fresh cilantro, chopped
¼ ounce kosher salt
¼ ounce ground black pepper
preparation
Instructions
1. Preheat oven to 400 degrees Fahrenheit.
2. In a medium baking pan, combine cauliflower, tofu, jerk seasoning, and olive oil. Mix well and roast for 14 minutes.
3. In a bowl, combine mango, pico de gallo, salt, and pepper. Stir to combine.
4. Warm tortillas on a grill or griddle and keep covered until ready to assemble.
5. Fill each tortilla with 2 ½ ounces of the cauliflower mixture. Top with 2 teaspoons mango salsa, ½ ounce sliced avocado, and 1 teaspoon cilantro. Serve with a lime wedge.
2. In a medium baking pan, combine cauliflower, tofu, jerk seasoning, and olive oil. Mix well and roast for 14 minutes.
3. In a bowl, combine mango, pico de gallo, salt, and pepper. Stir to combine.
4. Warm tortillas on a grill or griddle and keep covered until ready to assemble.
5. Fill each tortilla with 2 ½ ounces of the cauliflower mixture. Top with 2 teaspoons mango salsa, ½ ounce sliced avocado, and 1 teaspoon cilantro. Serve with a lime wedge.
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