- 1 head cauliflower
- 4 medium carrots
- 2 tablespoons olive oil
For the drizzle
- 2 packets Instant Chicken Bone Broth
- ¼ cup tahini (115g)
- ¼ cup water
- 1 tablespoon lemon juice
- 2 cloves garlic
- 8 cassava or almond flour tortillas (we use Siete brand)
- 2 tablespoons mint, torn
- ¼ cup raw pistachios, shelled and chopped
Preheat oven to 425ºF and position a rack in the center. Wash and and dry cauliflower and carrots. Trim the cauliflower and cut into florets. Slice medium and large florets in half length-wise so that the florets can lay flat. Peel the carrots and slice diagonally into half-inch pieces to expose more surface area.
Roast the veggies
Combine the cauliflower and carrots in a large mixing bowl and toss with olive oil and salt. Arrange on a large rimmed baking sheet and bake until the undersides are browned and caramelized, 12–16 minutes.
Make the drizzle
In a single serve blender or food processor, combine the sauce ingredients and blend on high until thoroughly combined, about 30 seconds. The mixture should drizzle and the consistency should resemble a melted caramel. If needed, add water one teaspoon at a time until the right consistency is reached.
Assemble the tacos
Heat the tortillas on a griddle or grill pan over high heat for 30 seconds each. When the veggies are roasted, remove from the oven and evenly distribute them among the tortillas. There may be leftover veggies. Generously drizzle veggies, then top with chopped pistachios and torn mint.
🍹 Serve with a pitcher of mint iced tea!