Taco Tuesday Fun! Curried Cauliflower & Hawaiian Pork Tacos! Special Episode! Mind Over Munch

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RECIPES from this video:
FRESH PINEAPPLE SALSA
2 cups (310 g) diced pineapple
5 Roma tomatoes, seeded and diced finely
1/2 large red onion, diced finely
1/2 jalapeño, seeded and finely chopped
1/2 cup (8 g) chopped cilantro, about 1 bunch, stems and tops
3 garlic cloves, minced
1/2 lime, juiced
1/2 teaspoon salt
In a large bowl combine pineapple, tomatoes, onion, jalapeño, cilantro, and garlic. Add lime juice and salt, stir to combine. Store in an airtight container and refrigerate up to 5 days. Laura’s Note: Switch up this recipe from time to time by swapping out the pineapple for mango or peaches.
CURRIED CAULIFLOWER TACOS
Yield: 4 servings
3 tablespoons (45 ml) olive oil
1 tablespoon (6 g) curry powder
1 cauliflower, washed and cut into small florets
Pineapple Salsa (pg XX)
Corn Tortillas (pg XX)
Sour cream, for serving
Preheat oven to 375°F (190 C). In a large bowl, combine olive oil and curry powder. Add cauliflower florets and toss to combine. Transfer cauliflower into a 9” x 13” (229 mm X 330 mm) glass dish. Roast cauliflower in the preheated oven for about 30 minutes, until tops begin to turn golden brown. After minute 20, toss cauliflower around so the same side does not burn. Remove from oven. Warm up tortillas in the heated oven, during the last couple of minutes of cooking the cauliflower. Remove from oven. Stuff tortillas with cauliflower, top with Pineapple Salsa, and a drizzle of sour cream if desired.
QUICK HAWAIIAN PORK TACOS
Yield: 4 servings
1 tablespoon (15 ml) olive oil
16 ounces (455 g) center cut pork loin, cut into small cubes
1 tablespoon (7 g) Arriba! Seasoning (pg XX) – Taco Seasoning will work
2 cups (330 g) fresh pineapple, diced and divided – in addition to the pineapple salsa.
Pineapple Salsa (pg XX)
8 Corn Tortillas (pg XX)
1/2 cup (65 g) crumbled Cotija cheese
In a large cast iron skillet over medium-high heat, heat oil. Add cubed pork pieces and Arriba! Seasoning, and cook, for 7 to 9 minutes until the pork is cooked through and no longer pink. Add half of the pineapple to the skillet and with the pork. Continue cooking for about 2 minutes until the pineapple pieces have released its juices and incorporated with the pork into a sauce. Remove from heat. While pork is cooking, make pineapple salsa and warm up tortillas according to the recipe. Assemble tacos by placing a layer of cooked pork, top with pineapple salsa, and crumbled cheese.
STUFF from this video:
► RACHAEL RAY EVOO POURER:
► RACHAEL RAY BLUE COOKWARE:
► 9x13 GLASS BAKING DISH:
► CUISINART HOT PLATE:
► WOODEN SPOONS:
► CASHEW CREAM CHEESE recipe:
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