This post is sponsored by the California Avocado Commission.
Nothing says summer gatherings like meals that can be easily made in large quantities and set out on a big table for a laid back dinner party. I love eating out on the back patio for dinner, lounging around, drinks in hand as the conversation continues far into the night. And my roasted cauliflower and avocado tacos provide the perfect food for just such a night.
But it can be hard to cook for a crowd and so here are a few tips for when you are making tacos that will make it easier. First of all, I try to prep as much as I can ahead of time so when it comes to the actual cooking process, it is much more streamlined.
Once I have everything prepped ahead of time the serving process for big groups can be handled two ways – either by setting all the fillings out on the table in bowls and having everyone make their own tacos or by assembling the tacos yourself and placing them on a large platter so that everyone can serve themselves.
Tacos are one of my favorite foods, as there are just so many filling options! Fresh, creamy avocados are the perfect compliment to crispy, fried cauliflower. The vegetarian fillings are topped with pickled onions in corn tortillas topped with sour cream and pepitas for a perfect summer meal. Avocados grown in California are in season right now so opt for the domestically grown avocado for your tacos.
The avocado-cauliflower tacos are “win-win-win” – healthy ingredients, delicious taste and ease of serving, all of which combine for gracious outdoor dining for your favorite group of friends.
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