My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Tasty vegan tacos made with cauliflower as taco meat grilled in a skillet! This taco recipe is delicious and ready in 20 minutes!
Ever since moving to Texas, I started to eat tacos almost daily! Everything is “tacofied” in Austin. If you can think of a meal, there’s probably a taco version of it. Breakfast tacos, dessert tacos, Indian Curry tacos, Asian-fusion tacos…you name it!
Naturally, I’ve also started to make a LOT more tacos at home.
In this recipe, I wanted to keep it as close to a classic taco recipe as possible. You know, with the warm corn tortilla and fresh chopped onions on top.
Why Cauliflower?
Cauliflower is such as a versatile ingredient! Its mild flavor is an advantage in savory recipes when you want to infuse it with flavor in mind. In our case, it’s a taco flavor! I also decided to rice the cauliflower instead of keeping it whole to get it that gritty meat-like texture. It worked out great!
How to make cauliflower rice?
If you have a food processor then cut up the cauliflower into small chunks and process it. If you don’t have a food processor, don’t worry! You can use a box grater to make the cauliflower rice. If using a box grater, cut the cauliflower into larger chunks and grate it.
Can I make it oil-free?
Yes, you can! When cooking the cauliflower rice in the skillet, instead of adding oil, add vegetable stock or water.
Since we’re making our taco the classic style, use corn tortillas. You can warm them up in the same skillet after you’re done cooking the cauliflower rice. To assemble your taco add the following: cauliflower ‘meat’, diced avocado, chopped fresh onions, chopped fresh cilantro, and squeeze a lime wedge all over it! Nom nom 😊
If you made this recipe and loved it, please leave a review below and share your pictures with me on Instagram, Facebook, and Pinterest!
- 1/2 head of medium-sized cauliflower
- 1 tbsp taco seasoning
- 1 tsp olive oil or 1 tbsp water or vegetable stock
- 4 corn or flour tortillas
- 1 avocado
- 2 tbsp chopped onion
- 2 tbsp chopped cilantro
- 1 lime
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Wash cauliflower and remove all greens. Cut cauliflower into small chunks and process in a food processor to rice it. If you don’t have a food processor, you can use a box grater. If using a box grater, cut the cauliflower into larger chunks.
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Heat oil in a medium skillet then add the riced cauliflower and taco seasoning. Stir well and cook for about 3 minutes. For oil-free version, heat the skillet and first add cauliflower, then immediately add vegetable stock and add taco seasoning. Stir well and cook for 3 minutes, until vegetable stock is evaporated. Transfer to a dish.
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Using the same skillet, warm tortillas. Then add cauliflower “meat” and top with avocado, onion, cilantro, and squeeze a lime wedge all over.
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Cauliflower taco meat stores well in the fridge in air-tight container for 5 days.
Nutrition Information (per taco with corn tortillas, using olive oil): Calories: 275 Fat: 12.9 g Saturated fat: 2.5 g Carbohydrates: 40.4 g Dietary Fiber: 10 g Sugar: 7.7 g Sodium: 153 mg Protein: 7.6 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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