Vegetarian Cauliflower Tacos

3-4 people


30 minutes


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

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!