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Collegiette Eats: Cauliflower Tacos


Sick of eating cereal and ramen for lunch and dinner? Want to spend less money eating out and finally start cooking for yourself? Put down that frozen pizza, because HC’s Health Editor, Sammie Levin, is here to share her daily eats so you can get ideas for healthy, satisfying meals that are easy enough for any time-strapped collegiette to make. After you read Collegiette Eats, your taste buds, wallet and waistline will thank you.


Yesterday morning, I made a batch of baked banana oatmeal cups following this recipe on Eating Bird Food. They kind of look like muffins, but it really is baked oatmeal, which has a chewier texture. I had two fresh out of the oven for breakfast, one plain and one topped with almond butter. So good. A nice break from my usual bowl of oatmeal... but it's still oatmeal, so I haven't strayed too far. This is a great recipe because it's simple and makes enough so that you can store some in the fridge for the week for an easy breakfast or satisfying snack. 


I got lunch to go from Jamaican Jerk Pit, a Caribbean restaurant. I got a jerk chicken dish with curry-coated chicken, vegetables and rice. The sauce was good, but I wish it was a little spicier because it didn't have the usual I-need-water-immediately flame. Having chicken for lunch, whether its topping your salad, sandwich or stir fry, is nice because it has the staying power to keep you satisfied for a few hours. 


If you love roasted cauliflower as much as I do, then you'll be excited about what I had for dinner last night: cauliflower tacos. This is a healthy, vegetarian spin on a regular taco that's full of awesome flavor from the goat cheese and cilantro. Enjoy or or two for yourself for a meal, or, if you're eating with other people, you could make a few and cut them up for fun appetizers. 


  • 1 head cauliflower, trimmed and cut into florets
  • 1 tablespoon olive oil
  • 1 poblano chile pepper, halved lengthwise (optional)
  • 1 large Ezekiel tortilla
  • 2 ounces crumbled goat cheese
  • Salsa
  • Salt and pepper to taste
  • Fresh cilantro


  1. Set oven 450 degrees.  Lightly oil a rimmed baking sheet.
  2. Toss cauliflower with oil, salt and pepper. Spread in one layer onto baking sheet.
  3. If using pepper, put cut side down on baking sheet.
  4. Roast for 30 minutes, or until browned.  Let cool for a few minutes. 
  5. Skin and de-seed the chili and cut into 1-inch pieces.
  6. Heat tortilla in microwave 15 seconds.
  7. On tortilla, spoon cauliflower and top with poblano, salsa, cheese and cilantro.

In other news, I'm currently en route to Argentina for spring break to visit my friend who is studying abroad there. I could not be more excited! Look out for my post on Thursday about healthy spring break travel snacks and then I'll be back with a recap of my Argentinian eats when I'm home again. Hope you're headed somewhere warm (and somewhere with good food) for spring break!

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