After almost 6 years of blogging, I’ve come up with many ways to end the sentence “You know you’re a blogger when…”
For example, you know you’re a blogger when you don’t just look at tweezers as a tool to pluck your eyebrows, but a tool for placing that sesame seed in exactly the right spot on the perfect broccoli floret.
You know you’re a blogger when you buy a rolling cart for storing your linens, random dishes, glasses, mason jars, cutlery, camera and other photography props.
You know you’re a blogger when you also invest in an iron, not for ironing clothes, but for pressing aforementioned linens just seconds before styling them in a way that says “she just dropped me here but dayummm I look good”. (Any guesses what my latest Amazon purchase was?)
You know you’re a blogger when you climb up on a chair with your camera mounted on your tripod, one foot perched on the edge of the table, to take that standard 90-degree shot, as if it were as common an activity as brushing your teeth.
Side note: This weekend I put a little too much pressure on the edge of my table and nearly sent everything – cutlery, platter of food, reflectors, camera equipment and myself – crashing to the floor. Nearly. This can be a dangerous hobby, my friends.
You know you’re a blogger when you walk into the grocery store, feeling like you might get kinda lucky with a deal in the produce section, and all of the sudden you see a sign next to MASSIVE heads of cauliflower that says $2.99. Then in your head you hear horns and angels singing hallelujah as you swiftly scoop a few into your cart because you don’t want others to notice the killer savings and take the biggest ones before you but you also don’t want everyone to think you’re a cauliflower hoarder even though that just might be the case. I hope that enormous sentence communicated how FREAKING EXCITED I was.
It should come as no surprise that this post is about cauliflower and was born as a natural extension of my undying passion for this vegetable in roasted form.
Even if you’re not a huge cauliflower fanatic like me, I’m willing to be that you probably won’t say no to tacos.
A taco with zesty, crunchy cabbage slaw, perfectly charred bite-sized bits of seasoned cauliflower, creamy avocado drizzle, a squeeze of fresh lime and fresh cilantro sprinkled over top.
These Crispy Thai Cauliflower Tacos are the kind of dinner I will literally run home from work for. I think you need them in your life too. 😉
Crispy Thai Cauliflower Tacos
Prep Time: 15 mins
Cook Time: 15 mins
Ingredients (3-4 tacos)
- 1 tbsp red curry paste
- 1 tbsp extra virgin olive oil
- 1 tbsp lime juice
- 4 cups cauliflower florets
- 2 tsp Thai seasoning (see below)
- 3 medium/4 small tortillas, gluten-free if necessary
Crunchy Cabbage Slaw
- 3 cups purple cabbage, shredded
- 1 carrot, shredded
- 3 tbsp coarsely chopped cilantro
- 1 tbsp flaked toasted coconut
- 2 tsp each extra virgin olive oil and lime juice
- 1 tsp honey (or agave nectar to keep it vegan)
- 1 jalapeno pepper, thinly sliced
Avocado Lime Drizzle (you will have lots leftover)
- 1 ripe pitted avocado
- 1/2 cup chopped cilantro
- 1/4 cup water
- 2 limes, peeled (flesh only – take the skin and white bits off with a knife)
Thai Seasoning (you will have lots leftover)
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp dried lemon zest or lemongrass
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp powdered ginger
- 1 tsp ground coriander
- a few pinches of dried chili flakes
Preheat the oven to 400F.
In a bowl, whisk together the curry paste, olive oil and lime juice to make a thinner paste. Toss the cauliflower in the mixture and stir to coat.
In a small jar, combine all spices for the Thai seasoning and shake to blend.
Sprinkle 2 tsp Thai seasoning over the cauliflower and stir to coat.
Line a baking sheet with foil and scatter the cauliflower florets in a single layer. Roast for 15-20 minutes or until crispy. (You may want to use the broiler setting for this.)
Meanwhile, combine all ingredients for the cabbage slaw in a large bowl. Stir the olive oil, lime juice and honey together, then pour it over the slaw and stir.
In a blender, puree all ingredients for the avocado drizzle. Transfer it to a bottle with a squeeze top, or a sealed jar as you’ll have extra to store in the fridge.
When the cauliflower is ready, remove it from the oven. Divide the cabbage slaw between 3-4 tortillas, then evenly distribute the roasted cauliflower.
Drizzle the tacos with avocado sauce and garnish with additional cilantro and toasted coconut if desired.
So tell me…
- What fillings are inside your ultimate taco/burrito?
- For those of you who are bloggers, fill in the blank: “You know you’re a blogger when _________.”