(This recipe adapted from The Plantpower Way, Cauliflower Golden Beet Tacos, by Rich Roll and Julie Piatt)

Main Ingredients

• 1 bunch golden beets
• 1 head cauliflower, cut into bite-size pieces
• 2 T balsamic vinegar
• salt, to taste
• 1 tsp. chili powder
• 1  head of butter lettuce

Brazil Nut Tomatillo Cream Ingredients

• 8 tomatillos
• 4 garlic cloves
• 1 bunch cilantro
• juice of 1 lime
• 8 brazil nuts
• 1 small jalapeño (remove seeds and stem) (NOTE: It is best to use gloves and maintain proper ventilation when handling jalapeño. Always keep your hands away from your face when working with jalapeño, and wash thoroughly after handling.)
• 1/2 tsp. salt

Preparation Steps

1. Wash and cut off the ends off the beets. Place in a saucepan, covered with water, and boil for approximately 20 minutes, until soft when pricked with fork.
2. Remove beets from heat and rinse in a colander with cool water. Peel the beets and cut into bite-size pieces.
3. Place the beet pieces in a dish with raw chopped cauliflower and cover with the balsamic vinegar, salt, and chili powder. Set aside to marinate.
4. Remove the tomatillo husks from the tomatillos and wash and peel them. Cut tomatillos into halves and place into high-powered blender with all the Tomatillo Cream ingredients. Blend on high for a few minutes, until creamy.
5. Place washed butter lettuce leaves onto plates and spoon beet/cauliflower mixture onto the leaves.
6. Pour cream sauce over wraps.

NOTE: The ingredients in the wraps and the cream sauce store well in the fridge and are great for quick meals on the go~