Chocolate Cauliflower Smoothie

smoothie ingredients

Cauliflower is a super vegetable. Is there anything it can't be? Rice, pizza crust, cream sauce, bread sticks, etc... I've seen my favorite bloggers post about cauliflower in their smoothies but can they be trusted? Understanding the power of cauliflower, I wasn't surprised, but I was skeptical. I had to try it before I could share it. I'm so glad I did. It's freaking delicious.

This recipe is modified from one of my favorite meal planning tools, That Clean Life. Check out their free program for meal planning and healthy recipes. 


  • 1 cup frozen cauliflower florets

  • 3/4 cup frozen banana slices

  • 1 tablespoon nut/seed butter of choice

  • 1 tablespoon cacao powder

  • 1 scoop/serving protein powder, collagen, OR Clear-Vite.

  • Nut/Seed Milk of Choice - Start with a cup and add more if you prefer it thinner. I mix almond milk and water. Some people like it THICK to eat with a spoon, but I like to be able to sip it without a big glop falling all over my face. Especially if I'm on the go.

  • OPTIONAL: 1 tablespoon maca, or magic potion of choice. If you go for maca, ask us about our favorite source. Not all adaptogens are created equal. I used Sun Potion Anandamide. It has an insane mix of ashwagandha, reishi, moringa, turmeric, and more things I can't spell without looking up.
    Although this is a high-quality product with all kinds of cool stuff in it, I don't necessarily recommend you go out and buy it. I felt seduced into buying it by various people on Instagram (I'm SUCH a sucker) and I like it, but honestly, it's expensive. It's not a necessary item. If you're like me and have this or something like MoonJuice or a mushroom blend, this is a good place to use it. Otherwise, just use a pinch of cinnamon and if you're feeling spicy, add a pinch of turmeric.


  • Add everything to a legit high-speed blender or food processor. Blend until creamy.

chocolate smoothie

Creamy Chocolate Goodness


Baked General Tso's Cauliflower


Baked General Tso Cauliflower over Purple Rice

Baked General Tso Cauliflower over Purple Rice

  • 1 head cauliflower, cut into florets 
  • 1 red bell pepper, diced
  • 3-4 green onions, chopped, whites and greens divided.
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons avocado oil
  • 1/3 cup broth
  • 1/3 cup shoyu or tamari
  • 1/2 teaspoon chili paste (add more if you like it hot)
  • 1 teaspoon rice vinegar
  • 1 teaspoon pure cane sugar
  • 1 cup + 1 tablespoon arrowroot starch 
  • 1 tablespoon black and white sesame seeds, for garnish


  • Preheat oven to 400
  • In a large bowl toss cauliflower with avocado oil and salt.
  • Add arrowroot start to the bowl and toss cauliflower to coat. 
  • Spread cauliflower in a single layer on a sheet pan and bake for 20-30 minutes until slightly browned. 
  • While cauliflower is baking, make the sauce. 
  • In a large saute pan, over medium heat, add sesame oil, garlic, and ginger. Be careful not to burn ingredients. 
  • Add red bell pepper and the whites of the onion. Cook for about 5 minutes. 
  • In a small bowl whisk together 1 tablespoons arrowroot starch, chili paste, shoyu, vinegar, sugar, and broth.
  • Add liquid to the saute pan and bring to a simmer, stiring often.
  • Add cooked cauliflower to the pan of sauce and toss to coat. 
  • To serve, top with green onion tops, and sesame seeds. Serve over rice is optional. Pictured is purple rice. 

Note: For those feeling weird about the added sugar, keep in mind that store-bought sauces and take-out have a higher quantity and lower quality of sugar in them. If you prefer, leave it out or sub it for something you feel more comfortable with. It is the combination of sweet, sour, salty, and spicy that makes it legit. However, we know watching your sugar is important. So, you do you. It's all good!

Pulled Pork & Cauliflower Tacos

I wanted to call these leftover tacos but then I realized you may be seeing a few varieties of leftover tacos so I'm being more specific. I like to make a larger piece of protein and a big batch of veggies I can pick on during the week for meals. Having SOME prep is KEY to creating balanced meals during the week. Last night I made a braised pork loin and a big batch of roasted cauliflower. So naturally, I turned the leftovers into tacos for lunch. If you are from Austin, you know you can legally turn anything into a taco. This flavor profile is not traditional but I think you will find it super tasty. 

First Prep Pork and Cauliflower:

It looks like a tostada but it folds, I promise.

It looks like a tostada but it folds, I promise.



  • 1 pork loin roast (or a full pork shoulder)
  • 3 cups broth (veggie or bone)
  • sea salt and pepper


  • Preheat oven to 275 degrees
  • Season roast with salt and pepper
  • In a heavy pot (dutch oven) brown pork on both sides. (There should be enough fat on the meat, but if it is really lean add 1 teaspoon oil to sear)
  • Add liquid and cover. 
  • Cook for 3 hours or until pork pulls apart. 

(You can also do this in a crock pot, but I feel it dries out a little more in the crock pot)



  • 1 head of cauliflower
  • 1/2 cup Texas Olive Ranch Garden Herb Olive Oil (A special olive oil adds flavor and makes all the difference)
  • 1 egg yolk
  • 1 cup parsley, chopped
  • sea salt to taste


  • Whisk egg yolk, sea salt, parsley and oil in a large bowl until well combined. Set aside.
  • To prep the cauliflower cut into quarters, remove the stem. Then cut each quarter into 6-8 pieces. 
  • Toss cauliflower in the oil mix. 
  • Spread on a baking sheet and roast at 350 degrees for 30-45 minutes, until lightly browned. Stir the cauliflower half way through cooking time. 

*Serve pulled pork and cauliflower with a nice big salad and any condiments of your choice for dinner. 

LEFTOVER TACOS (The real reason you are here!)


  • 1 cup pulled pork
  • 1 cup cauliflower (chopped small)
  • Daiya mozzarella cheese (or regular jack cheese)
  • 10 leaves of fresh mint, chopped (don't count...just go with your gut)
  • 2 red radishes, sliced thin
  • 2 almond tortillas (or what you want)
  • salsa of choice, optional


  • Reheat pork and cauliflower in a pan. 
  • Meanwhile, start warming tortillas with cheese, like you are making a quesadilla. 
  • Layer on warm pork and cauliflower. 
  • Top with radishes and mint
  • Serve with your favorite salsa 
  • It looks like a tostada but it folds, I promise. 

Taco recipe makes 2 tacos, but you will have plenty leftovers to use. 




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