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Puesto Roasted Cauliflower and Broccoli Taco with Broccoli & Kale Mole Verde, Panela Cheese and Cilantro
RECIPE SERVES 8
Mole verde delivers bright, complex flavor without the mile-long ingredient list and laborious process of, say, traditional black mole. These tacos are best served with your favorite smoky salsa, or amp up the wow-factor with Puesto's Flax Seed Salsa Macha . Find the recipe and more at Scripps.org/SDHealthRecipes .
For the Broccoli Kale Mole Verde: (makes more than required for 8 servings) Ingredients • 1 organic onion
For the Roasted Cauliflower and Broccoli: Ingredients
• 1 organic potato (Yukon gold) • 1 bunch organic Italian kale • 2 cloves organic garlic, chopped • 2 poblano peppers, stems and seeds removed • 1 large head organic broccoli, cut into small florets with stem included • 1 bunch organic parsley chopped • 1 cup sunflower seeds • 1 tablespoon salt • 1 teaspoon pepper • 2 quarts vegetable broth/stock Step 1 In a medium-sized pot, add enough olive oil to coat the bottom, add in chopped onions, chopped kale, and chopped garlic. Cook until onions are translucent. Step 2 Dice potatoes into a ½ inch size for them to cook evenly, add your potatoes to the pot and continue to cook on medium heat for 4 minutes. Add 2 quarts of vegetable broth and bring mixture to a boil. Step 3 Once pot has come to a boil, add in the sunflower seeds, and cook mixture until the potatoes start to get tender. Once the potatoes are tender, add in your broccoli florets and cook for another 3 minutes. Step 4 Turn off the heat and add in parsley, salt, and pepper; it’s optional to season the mixture with some vinegar, if you would like some added acidity. This sauce also welcomes any dried spices or seasoning you would like to add. Step 5 It is always safest to let the mixture cool down just a little bit before blending, but once cooled, transfer to blender in batches and blend until smooth. Taste final product and adjust the seasoning with salt and pepper, if needed. Step 6 This sauce can be served both warm or cold depending on preference and can be stored in the refrigerator for up to 5 days or in the freezer for a month.
• 1 large head organic cauliflower • 1 large head organic broccoli • 2 tablespoons avocado oil • 1 teaspoon salt
• ¼ teaspoon chile powder • 1 organic lime, cut in half
Step 1 Cut broccoli and cauliflower into floret pieces about 1 inch or the size of your thumb, and add to a bowl. Season the cauliflower with avocado oil and salt. Transfer to a baking sheet and roast in the oven at 350 degrees for 15 minutes or until the cauliflower starts to turn golden brown. Step 2 Once the vegetables are cooked, remove from tray and toss in a bowl with chile powder and lime juice squeezed from your lime. Step 3 Vegetables are now ready to be used for taco assembly.
For the Taco Assembly: • 1 organic corn tortilla • 1 tablespoon of mole verde
• 2 tablespoons of roasted cauliflower & broccoli mix • 1 teaspoon of Puesto's Flax Seed Salsa Macha (or your favorite smoky salsa) • 1 teaspoon of shredded panela cheese • 3-6 leaves of organic cilantro • 1 squeeze of organic lime (optional) • ¼ teaspoon of flax seed, hemp seed mix (for added texture)
Layer in your tortilla and enjoy!
PUESTO ROASTED CAULIFLOWER AND BROCCOLI TACO NUTRITION FACTS: 1 Serving, Calories: 135.8, Fat: 6.9g, Saturated Fat: 1.4g, Cholesterol: 3.4mg, Sodium: 106.4mg, Carbohydrates: 17.1g, Fiber: 2.7g, Protein: 4g
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