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.

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.

Using the same skillet, warm tortillas. Then add cauliflower “meat” and top with avocado, onion, cilantro, and squeeze a lime wedge all over.

Cauliflower taco meat stores well in the fridge in air-tight container for 5 days.