Dinner doesn’t have to be complicated to be delicious and nutritious. Start with fresh ingredients and keep those ingredients to a minimum. This saves time and money when it comes to fueling your body with the high-quality nutrition it’s craving. Today’s post begins with orange cauliflower, a versatile vegetable from the Brassica family (including Brussels sprouts, broccoli, and cabbage). Fall is peak season for orange cauliflower, making our Spicy Cauliflower and Shiitake Fajitas the perfect choice for keeping it real in the kitchen this time of year.
Interesting fact about shiitake mushrooms according to Dr. Mercola:
“Comparing the vitamins, minerals, antioxidants, and phytonutrients between foods, shiitake mushrooms are completely unique. Copper figures most prominently, with 65% of the daily value per serving, significant because copper is one of the few metallic elements accompanied by amino and fatty acids, essential to human health. Linoleic acid is one. Since the body can’t synthesize copper, our diets must supply it regularly. But researchers say that not only do few people eat adequate amounts of copper-containing foods, but copper deficiency can also be a factor in coronary heart disease development.”
Benefits of Orange Cauliflower:
- Excellent source of vitamin C
- High in fiber and folate
- Orange cauliflower contains high levels of beta-carotene, (the precursor to vitamin A) helping to regulate our immune system and maintain vision.
Whole Foods: Shiitake Mushrooms, Onion, Orange Cauliflower
Spicely Organics: Organic Mexican Seasoning Mix
Costco Carlsbad: Organic Cashews, amazing price!
- 1 package organic corn tortillas
- 1 tablespoon coconut oil or extra-virgin olive oil
- 1 head orange cauliflower, broken into bite-size florets
- 1/2 yellow onion, sliced
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon Spicely Organic Mexican Seasoning Mix
- 2 cloves garlic, finely minced
- 1 tablespoon Coconut Aminos (Optional: sub Bragg Liquid Aminos or Tamari)
- sea salt & pepper to taste
- 1 cup cooked pumpkin
- 1/2 cup soaked cashews (soaked at least 2 hours)
- 1 tablespoon Mexican Seasoning
- 1 tablespoon Ume Plum Vinegar
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon fresh lemon juice
- up to 1/4 cup coconut water or plain water - used to create a creamy consistency.
- Toppings: Ripe avocado slices, salsa and fresh cilantro.
- Preheat oven to 375 degrees F.
- Wash and prep cauliflower, making sure the florets are bite-size and fairly even in size. This allows for even cooking.
- Using a large bowl, combine cauliflower florets, sliced shiitake mushrooms and sliced onion. Drizzle with coconut oil or olive oil and sprinkle with 1 tablespoon Mexican Seasoning.
- Spread mixture out evenly (in one layer) on a baking sheet.
- Bake 20-30 minutes or until cauliflower is slightly done. You don't want to overcook your cauliflower.
- Heat a large iron skillet, over medium-high heat. Add your roasted veggies and fresh minced garlic. Season with a little salt and pepper. Add 1-2 tablespoons coconut aminos to create a sizzle! Continue cooking 1-2 minutes. Give mixture a good toss, making sure they are coated with the aminos. So yummy! Remove from heat and set aside.
- Using a high-speed blender, add all ingredients and give a whirl until desired consistency. Taste and adjust seasoning as needed.
- Add cauliflower mixture to warmed tortillas. Drizzle with pumpkin sauce and garnish as desired.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.