I know it might seem a little cliché to be making tacos when I’m based out of Texas but seriously, guys… TACOS!!! Who cares about clichés when a dish this delicious is on the line?!? Plus, it’s not like tacos are exclusive to this part of the country. During my first year of graduate school, my roommate and I would make tacos every week and any time we had guests over for dinner. I would always give our guests the same speech. “Tacos are a personal experience. We are providing you with options for your toppings but, please, create your tacos to your own liking.” I was always fascinated to see which toppings people would pile and which toppings would get skipped over.
I’ve come across several delicious cauliflower taco recipes out there but all of them are made with florets which don’t give me that traditional taco texture I’m looking for. By using finely chopped cauliflower, I was able to achieve a texture and appearance that is more similar to ground meat. Honestly, even when I brought this to work as leftovers, my colleagues commented that it looked like meat. While I still think taco toppings are a personal experience, I would encourage you to add some black beans or pinto beans for added protein into this dish.
Tips:
- This taco filling has a bit of heat to it. To reduce the heat, leave out the cayenne pepper.
- If you plan to top your tacos with the creamy avocado sauce, you can make it the day before and refrigerate until ready to use.
Cauliflower Tacos
Ingredients
For the Tacos
- 8 corn or flour tortillas
- 2 Tablespoons olive oil
- 14 oz bag finely chopped cauliflower
- 1/2 small yellow onion, chopped
- 1 1/2 teaspoons minced garlic
- 1 Tablespoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- Optional toppings:lettuce, shredded cheddar cheese, black beans, red bell peppers, diced tomatoes, salsa, creamy avocado sauce (see recipe below)
Creamy Avocado Sauce
- 2 small avocados, halved, seeded and peeled
- 1/4 cup plain Greek yogurt
- juice of 1 lime
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
For the Tacos
- Heat oven to lowest temperature possible. Wrap tortillas in foil and place in oven to warm while cooking the cauliflower mixture. In a large pan over, medium heat, add cauliflower and onion. Stirring occasionally, cook until softened. Add minced garlic and cook for another minute. Stir in spices. Serve in tortillas with desired toppings.
Creamy Avocado Sauce
- Put all ingredients in a blender and blend until fully combined.
