Ingredients
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For the filling:
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1 large head of cauliflower (about 2 pounds)
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1 tablespoon apple cider vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon smoked paprika
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Pinch of sea salt and black pepper
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For the sauce:
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1 cup unsweetened plant milk (such as almond or cashew milk)
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1 tablespoon fresh lime juice
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1/2 teaspoon maple syrup
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Pinch of sea salt and black pepper
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Optional: 1/4 cup chopped cilantro or parsley leaves
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For assembly:
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Tortillas (whole wheat or corn tortillas work well here)
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Shredded romaine lettuce
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Chopped tomatoes
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Diced avocado
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Sliced red onion
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Sour cream or Greek yogurt (vegan sour cream works great too!)
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Salsa (homemade or store-bought)
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Guacamole
Directions
Sub_Title: Kid-Friendly, High-Protein, Whole Foods Plant-Based, Raw (Till Assembly), Seasonal, Zero Waste, Oil-Free, Soy-Free, Gluten-Free, Low-Carb, Fermented
Description: These spicy, flavorful cauliflower tacos are packed with nutritious ingredients and bursting with vibrant colors! They’re perfect for your next taco night or as a satisfying meal on their own. Plus, they can be easily customized to suit any taste buds – try adding extra veggies like bell peppers or mangoes for variety!
Ingredients:
For the filling:
1 large head of cauliflower (about 2 pounds)
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
Pinch of sea salt and black pepper
For the sauce:
1 cup unsweetened plant milk (such as almond or cashew milk)
1 tablespoon fresh lime juice
1/2 teaspoon maple syrup
Pinch of sea salt and black pepper
Optional: 1/4 cup chopped cilantro or parsley leaves
For assembly:
Tortillas (whole wheat or corn tortillas work well here)
Shredded romaine lettuce
Chopped tomatoes
Diced avocado
Sliced red onion
Sour cream or Greek yogurt (vegan sour cream works great too!)
Salsa (homemade or store-bought)
Guacamole
Instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Rinse and dry the cauliflower. Cut off the stem and discard. Break the florets into smaller pieces so that they are all roughly the same size.
3. In a food processor or high-speed blender, combine the cauliflower, apple cider vinegar, Dijon mustard, smoked paprika, and pinch of sea salt and black pepper. Process until smooth.
4. Transfer the mixture to a bowl and toss with the chia seeds. Set aside.
5. For the sauce, whisk together the plant milk, lime juice, maple syrup, and seasonings in a small bowl. Taste and adjust seasonings if desired.
6. Place the filled tortilla shells on a serving platter. Top each one with shredded romaine, cauliflower filling, sliced avocado, diced tomato, sliced red onion, sour cream or Greek yogurt, guacamole, and drizzle with your favorite salsa. Serve immediately.
Note: You may need more or less of the filling and sauce depending on how many tacos you plan to make. Adjust accordingly.
Steps
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1
Done
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Preheat oven to 400°F. Line a baking sheet with parchment paper. |
|
2
Done
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Rinse and dry the cauliflower. Cut off the stem and discard. Break the florets into smaller pieces so that they are all roughly the same size. |
|
3
Done
|
In a food processor or high-speed blender, combine the cauliflower, apple cider vinegar, Dijon mustard, smoked paprika, and pinch of sea salt and black pepper. Process until smooth. |
|
4
Done
|
Transfer the mixture to a bowl and toss with the chia seeds. Set aside. |
|
5
Done
|
For the sauce, whisk together the plant milk, lime juice, maple syrup, and seasonings in a small bowl. Taste and adjust seasonings if desired. |
|
6
Done
|
Place the filled tortilla shells on a serving platter. Top each one with shredded romaine, cauliflower filling, sliced avocado, diced tomato, sliced red onion, sour cream or Greek yogurt, guacamole, and drizzle with your favorite salsa. Serve immediately. |
