Taco bowl

Tonight was a rushed evening with one kid going to hockey and the other to swimming lessons. We needed to eat and go. On these nights, it’s all about what I can get on the table quickly and what the kids will devour.

I bought this lovely cauliflower from a local farm yesterday – it’s huge and orange is my son’s favourite colour. I chopped it, tossed half of it with olive oil, nutritional yeast, a dash of chili powder, sea salt and lemon juice and roasted it at 400 for about 15 minutes while I prepped the rest of the food.

As a base, I made couscous since it’s practically instant. Rinsed a can of black beans, chopped a carrot fresh from my garden, cherry tomatoes and a spoonful of cashew cheese I made earlier this week. No salsa for the kids – they like their food very plain.

That’s good for the kids but I wanted something spicy. In the summer, we ate at a taco truck in Sauble Beach that had some great spicy cauliflower. The cauliflower taco was what I had ordered the kids (I had the eggplant taco) and I only got a taste of it so I can’t remember it well but that hasn’t stopped me from craving it!

So for the grown ups, I followed the recipe for Roasted Beer and Lime Cauliflower Tacos from Thug Kitchen. It was good and a quick recipe. Next time I hope I’ll have time to make the slaw as well… we’ll see.

Can anyone suggest any other cauliflower taco recipes they can recommend? How do you handle rushed school nights?