Taco Tuesday is a big deal around my house, and you guys are going to go loco when you try my cauliflower tacos. It’s a healthy take on authentic street tacos, but to be honest, they have so much flavor and texture, you may not even notice that it’s 100% vegetarian.
I’m a certified crunch-a-holic, so start by making the crunchy red cabbage slaw. It has napa cabbage, grated carrots, and nutty pepitas. The dressing has a good amount of lime zest and juice to make it zippy, but my secret weapon is a shot of soy sauce and toasted sesame oil, they add a nice depth of flavor, or umami. The key is to not mix the slaw with the dressing until you are ready to serve, otherwise it will get soggy.
To make the cauliflower look and feel like ground beef, cut the florets off the stalk and add them to your food processor. Pulse the florets until it looks like chunky ground beef, being careful not to over-process, otherwise they will turn to mush when you cook it later. You can also use the grater attachment to your food processor or a box grater.
Add the onions and peppers to a pan and cook until they have softened up. Make the homemade taco seasoning mix by combining the ancho chile powder, smoked paprika, cumin, and remaining spices. This mix is the key to getting huge flavors and transforming the ground cauliflower. Add the seasoning mix to the veggies and cook for 5 minutes so the essential oils in the spices can bloom. Add some veggie stock along with the ground cauliflower and cook for 5-7 minutes.
Add the dressing to the slaw, mix well, and assemble your taco bar. Don’t forget to char your tortillas over the burner for a few seconds each side to make them pliable and bring out the flavor. Go loco with the toppings and enjoy a meatless #TacoTuesday.
For the tacos:
For the taco seasoning mix:
For the slaw:
For the Slaw:
For the Taco Seasoning Mix:
For the Tacos:
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