Do you like tacos? I’m guessing the answer is yes because who doesn’t. No, seriously, if you don’t like tacos then I… Mind blown.
I think tacos are a favorite because they are delicious (duh). But really, it’s because you can make them however you like. Load them up with ingredients that you love. If you don’t like avocado, then skip it (shout out to my mom since I know that she isn’t a fan).
These tacos are vegetarian and are all about the cauliflower. They may not look pretty but I had to take a picture of them before I piled on all the toppings. All that unphotogenicness in there is delicious spice so it’s worth it.
While I don’t think of shredded cabbage in a traditional taco, it really adds a great crunch factor. The avocado and cilantro sauce give it some creaminess. Speaking of this cilantro sauce, it’s just like cucumber yogurt dip, but with different herbs. The spices on the cauliflower add a bit of heat but if you want to kick it up a notch then add some jalapeños.
These toppings are of course suggestions, but I have to say that they all work well together. What would you put on top of your cauliflower tacos? I think my husband would say some sort of meat (lol). While he did enjoy these tacos, he finds beef or chicken tacos more tasty and satisfying.
Cauliflower Tacos Recipe
(Makes 4 to 6 servings)
Ingredients for Tacos:
- 1 head of cauliflower
- 3 tablespoons oil (I used olive oil.)
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 tortillas (I used flour tortillas that were about 8 inches wide.)
- 1 avocado, chopped (pit and skin removed)
- 1 cup shredded cabbage (I bought the cabbage pre-shredded.)
- (optional) 1 jalapeno, sliced
- (optional) cilantro leaves
- (optional) a squeeze of lime juice
Ingredients for Cilantro Sauce:
- 1/4 cup plain Greek yogurt
- 1/4 cup sour cream
- 1/4 cup cilantro leaves, finely chopped
- 1 clove of garlic, finely minced
- salt and pepper, to taste
Directions for Tacos:
- Preheat the oven to 425 degrees F. Line a baking sheet with tin foil and set it aside.
- Cut the cauliflower to make small florets. Wash them and pat them dry.
- Place the florets on the prepared baking sheet.
- Pour the oil on top of the florets and season them with chili powder, cumin, garlic powder, and salt. Mix everything, making sure that the florets are coated.
- Bake the florets in the preheated oven for 20 minutes or until they are cooked through.
- To prepare each taco:
- Warm the tortillas in the microwave for a few seconds until they are warm (or eat them at room temperature).
- Lay a tortilla on the plate and then add the cooked cauliflower, chopped avocado, shredded cabbage, sliced jalapeno, cilantro sauce, a squeeze of lime and sprinkle cilantro leaves on top.
Directions for Cilantro Sauce:
- In a small bowl, whisk together the yogurt, sour cream, chopped cilantro, minced garlic, salt, and pepper. Set the sauce aside.
Slightly adapted: Gimme Delicious
