Preheat the oven to 425°F. Line a baking sheet with parchment paper.
On the prepared baking sheet, toss the cauliflower florets with 2 tablespoons olive oil and a big pinch of salt. Roast for 15 minutes, until fork-tender and crisp on the edges. Remove from the oven and cool slightly.
Spread the hazelnuts on the empty baking sheet and toast in the oven for 4-5 minutes, until fragrant and crisp. Remove from the oven and cool slightly.
In a jar, combine the remaining 2 tablespoons olive oil, maple syrup, vinegar, pomegranate molasses, and ½ teaspoon salt.
Transfer the cauliflower to a serving platter. Top with hazelnuts, pomegranate seeds, and dressing. Garnish with mint leaves.
1.Roast your jalapeños by placing
them on a pan and turning the heat to high. Rotate using tongs, as each side
starts to char. Once all sides are charred, take them off the heat. Split the
jalapeños in half, and take out the seeds. Be careful not to touch your eyes
after, and immediately wash your hands. Cut the deseeded jalapeño in strips and
dice. Reserve for later.
2.In a large sauté pan, cook the
mushrooms on high heat with the grape seed oil. Let them brown on both sides,
and once brown and softened, turn down the heat and add your diced onion,
smoked paprika, and cumin seeds. Cook for a few more minutes and finish with
the lime juice and diced roasted jalapeños. Salt to taste.
3.Pile the mushroom mixture into the
tortillas. Optional garnishes: guacamole, cilantro, shredded cheese, and
What is CVV/CVC code and where can I find it on my card?
The CVV/CVC code (Card Verification Value/Code) is located on the back of your credit/debit card on the right side of the white signature strip; it is always the last 3 digits in case of VISA and MasterCard.
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