THE EMPOWERED GUT SUMMIT

RECIPE
HIGH
FODMAP

Spicy Chipotle Cauliflower & Black Bean Tacos

with Quick Pickled Cabbage & Smashed Lime
Avocado
SE RVE S 4 | 6-10 PLA NT POINTS

INGREDIENTS
SPICY CHIPOTLE CAULIFLOWER
1 head cauliflower, trimmed and cut into bite
sized florets (approximately 5 cups)
1 tsp chipotle powder (substitute smoked
paprika if spice sensitive)
¾ tsp salt
¼ tsp ground turmeric

QUICK PICKLED RED CABBAGE

2 cups thinly shredded red cabbage
2 Tbsp apple cider vinegar
1 tsp pure maple syrup
¼ tsp salt

BLACK BEANS
1 (15.5 oz) can black beans, rinsed and drained
½ cup water
2 cloves garlic, minced
¼ tsp salt
⅛ tsp ground coriander
⅛ tsp ground cumin

TACOS SMASHED LIME AVOCADO

8 small corn tortillas 2 ripe Haas avocados, halved, seeded and peeled
Thinly sliced scallions and fresh cilantro leaves, 1 Tbsp fresh lime juice
for serving
Pinch salt
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment
paper or reusable silicone baking mat, such as Silpat. In a medium bowl, toss cauliflower florets with
chipotle powder, salt and ground turmeric. Spread evenly on the prepared baking sheet and roast
for 25 minutes, turning halfway, or until tender and golden brown on edges. While cauliflower cooks,
make pickled red cabbage. In a large bowl, toss shredded cabbage with apple cider vinegar, maple
syrup and salt. Let sit for at least 20 minutes, stirring occasionally.

TO MAKE BLACK BEANS

In a medium pot, add black beans, water, garlic, salt, coriander and cumin. Raise heat to bring to a
simmer and let cook, stirring occasionally, for 5-6 minutes.

TO MAKE SMASHED AVOCADO

In a medium bowl, add avocado, lime juice and salt. Smash avocado with the back of a fork until
ingredients are combined and desired consistency is reached. Season to taste with additional salt, if
needed.

TO ASSEMBLE THE TACOS

Warm the tortillas before serving (preferably over a gas flame using tongs, until each side is lightly
charred). Add a small dollop of smashed avocado to each tortilla. Top each with chipotle cauliflower,
black beans and pickled cabbage. Garnish tacos with scallions and cilantro leaves. Serve
immediately.

ADD PLANT POINTS

Top tacos with pumpkin seeds. Add chopped raw tomatoes or oil-free tomato salsa to each taco.

ASHLEY MCLAUGHLIN
FOOD PHOTOGRAPHER & STYLIST FOR THE FIBER FUELED COOKBOOK