Ingredients

The following ingredients have 4 Servings
  • 2 pounds cauliflower
  • 1/4 cup Mazola Corn Oil
  • 2 Tablespoons smoked paprika
  • 2 limes
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • plain Greek yogurt (for topping)
  • salsas (for topping)
  • avocado (for topping)
  • lime wedges (for topping)
  • 1 large jicama ((or taco shells of choice))
  • 6 cups kale (chopped (2 small bunches) (or spinach))
  • 2 Tablespoons Mazola Corn Oil
  • 4 cloves garlic (minced)
  • 1/2 cup vegetable stock
  • 1/2 teaspoon salt

Instruction

  • Preheat oven to 450F.
  • Chop the cauliflower into florets. Toss with the Mazola Corn Oil, smoked paprika, chili powder, cumin, garlic powder, salt, and lime juice.
  • Spread the cauliflower out on a silicone lined baking sheet.  Roast in the oven at 450F for approximately 10-15 minutes until tender.  Toss once during cooking.
  • While the cauliflower is roasting, heat 2 Tablespoons Mazola Corn Oil in a large skillet over medium heat.  Add the chopped kale, garlic, vegetable stock, and salt.  Cook until the kale is tender to preference, approximately 5 minutes.
  • Prepare the tacos by slicing the jicama into very thin slices. This is best done with a mandolin.  Serve the tacos by layering the kale, cauliflower, and toppings on each jicama slice.  Use your favorite toppings such as plain Greek yogurt in place of sour cream, salsas, avocado, lime, and cilantro.