Teriyaki Cauliflower Tacos with Pineapple Salsa

For the record, I substituted flour tortilla shells after trying the crumbly corn tortillas. I enjoyed these, Tom did not.

Ingredients:
For the cauliflower:

• 5 cups cauliflower florets
• 3 T. olive oil
• 1/3 cup cornstarch

Directions:

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper
2. Toss the cauliflower florets with the olive oil and cornstarch.
3. Bake for 30 minutes or until fork tender.

For the Teriyaki Sauce:

• 1 cup water
• 1/4 cup date sugar (or whatever)
• 1/4 cup tamari sauce
• 1 large clove garlic, minced
• 1/2 tsp. ground ginger
• 2 T. cornstarch

Directions:

1. While the cauliflower is roasting, add the water, sugar, tamari, garlic, and ginger to a saucepan. Bring to a simmer.
2. In a small bowl, whisk together the cornstarch and water.
3. Stir into the saucepan and allow to simmer until it thickens.
4. Remove from heat and set aside.

For the pineapple salsa:

• 2 cups fresh pineapple, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red onion, minced
• 1 lime, juiced
• pinch sea salt

Directions:

1. Toss all ingredients together and set aside.
2. To assemble, once cauliflower is roasted and cooled, toss with the teriyaki sauce until well coated.
3. Put on a warmed tortilla, top with fresh pineapple salsa.
4. Sprinkle with some chopped cilantro and squeeze of lime.

Additional ingredients needed:

• corn tortillas
• fresh cilantro
• lime

Our rating:

• Do it again!
• OK, but not too often - we felt the cauliflower was too mushy for our liking; perhaps leaving the cauliflower bigger would help.
• Pass on this one