Cauliflower Ground "Beef" Tacos

INGREDIENTS

For the tacos:

• 1 medium size head of cauliflower
• ½ a yellow onion, diced
• ½ red bell pepper, cut julienne(long sticks)
• ½ red bell pepper, cut julienne
• 1 poblano pepper, diced
• 3 cloves garlic minced
• ½ cup low sodium veggie or beef stock
• Diced tomatoes for garnish
• Pickled jalapenos for garnish
• Corn tortillas
• Olive oil

For the taco seasoning mix:

• 1 tablespoon smoked paprika
• 1 tablespoon ancho chile powder
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon coriander
• 1 teaspoon thyme
• ½ teaspoon cayenne pepper

For the slaw:

• ½ head red cabbage, finely sliced
• ½ head napa cabbage, finely sliced
• 2-3 carrots, peeled and grated
• ½ bunch green onions, finely sliced
• ¼ cup pepitas, toasted if desired
• ½ cup mayonnaise
• Zest of half a lime
• Juice of half a lime
• 1 tablespoon low sodium soy sauce
• ½ teaspoon toasted sesame oil
• Kosher salt
• Freshly cracked pepper

DIRECTIONS

For the Slaw:

1. Add the mayo and next 4 ingredients to a bowl along with a small pinch of salt and a couple cracks of pepper. Whisk well, adding 1-2 tablespoons of water to make the dressing pourable. 
2. Check for seasoning, you want the flavor to be a little acidic, so you may need more lime juice. In a separate large bowl, add the red cabbage and next 4 and keep in the fridge along with the dressing until ready to serve. 
3. Don’t dress the slaw until you are ready to serve. 

For the Taco Seasoning Mix:

1. Combine all the ingredients in a bowl and mix well. Any extra seasoning can be stored in your pantry.

For the Tacos:

1. Cut the cauliflower off the stalk and into florets. Place the cauliflower in a food processor, and pulse until the texture looks like chunky ground beef. Keep it slightly chunky otherwise it will turn to mush when cooked. You can also use a box grater on the grater attachment to your food processor. 
2. Preheat a large cast iron pan over medium-high heat with 2 tablespoon of olive oil. Add the onion and next 4 ingredients along with 1 teaspoon of salt and a couple cracks of pepper. Cook for 7 minutes then add 3 tablespoons of taco seasoning mix. Cook for another 5 minutes, adding a little more oil if the pan looks dry.  
3. Add the veggie/beef stock to the pan and cook until it has reduced by half. Add the processed cauliflower to the pan along with 1/2 teaspoon of salt and cook for 5 minutes, adding more veggie stock if the mixture looks dry. Check for seasoning, you may need a little more salt. 
4. Toast some tortillas directly over the burner flame for 10 seconds each side or until they get a little charred. Season the slaw mixture with ¼ teaspoon salt and a couple cracks of pepper. Mix the slaw with just enough dressing to coat everything thoroughly. 
5. To assemble tacos, put a layer of slaw in the bottom of the tortilla (will prevent a soggy tortilla), add some cauliflower mixture, and top that off with the tomatoes and jalapenos, or any toppings of your choice. 
6. Enjoy!