Cauliflower Tacos

SO PERFECT FOR TACO NIGHT! Completely vegetarian and so easy to make, topped with the best avocado crema sauce. SO GOOD.

Taco night never looked so good, so quick, and so healthy. And these bad boys are completely vegetarian (perfect for Meatless Monday). I promise though, you won’t even miss the meat here.

With riced cauliflower, these come together in a flash with a few pantry staples – garlic, chipotle chili pepper, cumin and oregano. Not to mention the most amazing avocado crema sauce that gets drizzled on top.

I used corn tortillas but flour (or gluten-free) tortillas will work beautifully here. I also love switching these up in crispy tacos or even burrito bowls. So good, and so perfect with a squeeze of lemon juice on top!

Cauliflower Tacos

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 20 minutes minutes

Total: 40 minutes minutes

SO PERFECT FOR TACO NIGHT! Completely vegetarian and so easy to make, topped with the best avocado crema sauce. SO GOOD.

5 stars (3 ratings)

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Ingredients

for the avocado crema sauce

• 1 ripe avocado, halved, seeded and peeled
• ½ cup Mexican crema*
• ⅓ cup packed cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon lime zest
• Kosher salt and freshly ground black pepper, to taste

for the tacos

• 2 tablespoons canola oil
• 1 (16-ounce) package riced cauliflower
• 1 onion, diced
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 chipotle chili pepper in adobo sauce
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon cinnamon, optional
• 1 (15-ounce) can black beans, rinsed and drained
• ½ cup salsa, homemade or store-bought
• tortillas, flour or corn

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Instructions

for the avocado crema

• Combine avocado, Mexican crema, cilantro, lime juice and lime zest in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add 1/4 cup water in a slow stream until emulsified; set aside in the refrigerator until ready to serve.

for the tacos

• Heat canola oil in a large cast iron skillet over medium high heat. Add cauliflower and onion; season with salt and pepper, to taste. Cook, stirring occasionally, until browned, about 10-12 minutes.
• Stir in garlic, chili pepper, cumin, oregano and cinnamon until fragrant, about 1 minute.
• Stir in black beans and salsa. Reduce heat to low. Cook, stirring occasionally, until slightly reduced and flavors have blended, about 4-5 minutes; season with salt and pepper, to taste.
• Serve immediately in tortillas, topped with avocado crema.

Notes

*Mexican crema is a creamy, slightly tangy condiment (similar to sour cream and crème fraîche) and is used in a range of Mexican dishes from soups to stews and as a topping for tacos, enchiladas, burritos, and more.

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