Try Our Fresh Take on Taco Tuesday

This week, we’re trying out something new: cauliflower tacos from our friends at Halfbaked Harvest. Made with halloumi and spicy avocado basil salsa, it’s the perfect mix of Mexican and Mediterranean cuisine for a healthy and fresh take on tacos.

• 1 large, or 2 small, heads cauliflower, cut into florets
• 2 tablespoons sesame or olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt and pepper
• 1 (14 ounce) can black beans, drained and rinsed
• 8 ounces halloumi cheese, sliced
• 1 cucumber or zucchini, shredded

• 1 avocado, halved
• 1 cup fresh basil
• ¼ cup toasted pine nuts
• 1 jalapeno
• juice of 1 lemon
• 2 tablespoons sesame oil
• kosher salt and pepper

1. Preheat the oven to 400 degrees F.
2. On a baking sheet, toss together the cauliflower, oil, paprika, chili powder, cumin, salt, and pepper. Transfer to the oven and roast for 20-30 minutes, tossing halfway through cooking. Remove from the oven and stir in the black beans.
3. Meanwhile, make the avocado guacamole. Add half the avocado, basil, pine nuts, jalapeño (remove seeds for less heat), lemon juice, and oil to a food processor and pulse until chunky smooth. Dice the remaining avocado half and stir into the pesto. Taste and season with salt and pepper.
4. Heat a small skillet over medium heat and add a drizzle of olive oil. Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain onto paper towels.
5. To assemble, layer the cucumber, zucchini, and cauliflower in the tortillas. Top with fried cheese and guacamole.