Whole head cauliflower
whole head red leaf lettuce
1 whole large vine ripened tomato
1 whole Vidalia or red onion
1 whole avocado
1 tsp tahini
1/4 cup unsweetened plain non dairy yogurt
1/4 cup organic mayo
1/4 squeeze lemon juice
1/2 squeeze lime juice
2 tsp balsamic
Wash and chop your cauliflower into small pieces. Place them on a baking sheet and cover in olive oil, sprinkle with smoked paprika, cumin, garlic powder, onion powder, juice of lime, salt and pepper. Bake on 475 for about 15 minutes…not too long! Keep it semi firm. While thats cooking cook the quinoa per the instructions on the box.
While thats cooking chop all veggies and place in bowls…avocado, onion, wash and chop lettuce. Chop tomatoes and place them in a bowl with chopped cilantro, parsley, olive oil, balsamic, salt and pepper. I’m heavy on the herbs here! The more, the merrier with flavor and health benefits.
In another seperate bowl, prepare the liquid gold winning sauce! This dish is ALL about the sauce. Its so good I could bath in it! Mayo, Dairy free yogurt, juice of lime, juice of lemon, cilantro, sriracha (I don’t like mine too spicy so I only use 1/4 tsp, but feel free to up the heat with adding more.), salt/pepper, and tahini. Mix and set aside.
Now your ready to build your bowl!
Lettuce, quinoa, onions, avocado, tomato mixture, cauliflower taco mixture, and top it with the sauce. You will not be sorry you tried this!!! Make double batches…these components can be used for days with other dishes. YES🙌