It’s hard to overlook cauliflower’s recent rise to food fame. It seems like everyone is going bananas for this cruciferous, that until now has endured a long reputation as a pretty boring vegetable. It’s because cauliflower is undeniably and extremely good for you, and therefore, more and more people are looking at ways to bring cauliflower to the forefront of their dinner plates. But what happens when you just want a good old taco? Can cauliflower hold up to carne asada, carnitas, or shrimp? Well, I gave it a whirl last night and it came out pretty yummy. Check out this vegan spin-off of the Baja style shrimp taco and decide for yourself.
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cauliflower diablo tacos with mango slaw
Makes 8 tacos
for the taco filling
1 head cauliflower florets, broken into pieces for taco filling
1/2 medium onion, diced
1 tbsp. organic red palm or coconut oil
1 large tomato, diced
1 tsp. cumin seeds, crushed (can substitute ground cumin)
1/2 tsp. ground coriander
2 tsp. garlic powder
1 chipotle en adobo, with some of its sauce (about 1 tbsp. +)
Tequila (optional)
1 cup vegetable broth
3 tbsp. tomato paste
Salt & pepper to taste
8 of your favorite tortillas
for the mango slaw
1/4 head shredded red or green cabbage
1 mango, peeled and julienned
3 scallions, chopped on the bias
1 fresh lime, juiced
1 tbsp. cider vinegar
1 tbsp. agave nectar or honey
1 tbsp. chia seeds (optional)
1/4 cup loosely chopped fresh cilantro
Salt & pepper to taste
For the tacos: Preheat oven to 400° and heat the oil in a sauté pan. Add the cumin and coriander to the heated oil and cook for a minute until they become aromatic. Add the onions and cook until they start to soften. Add the cauliflower and cook, stirring so the onions and spices start to coat the cauliflower. Add the chipotle and tomatoes and continue to cook. Optional step: Raise the heat and get the mixture really hot, then add a generous splash of tequila, and cook until the tequila is reduced and free from alcohol. If you have a gas stove this may cause the pan to flambé- even better, but be careful not to burn yourself. Add the tomato paste, garlic powder, enough veggie stock to evenly coat everything, stir, and transfer to an oven-proof baking dish. Roast mixture in the oven for about 30 minutes, giving it a stir here and there. For the slaw: While the cauliflower is roasting, make the slaw, simply by combining all the ingredients in a small mixing bowl until well blended, and set aside. The cauliflower is ready when it has absorbed the smoky spicy flavors of the mixture. Heat your tortillas and build your tacos. Serve with diced avocado. The smoky heat of the cauliflower along with the sweet slaw is a great combo, but you can always add your favorite salsa. If your taco is super juicy, try using two tortillas per taco. Enjoy!
| Servings |
servings
|
- for the taco filling
- 1 head cauliflower florets broken into pieces for taco filling
- 1/2 medium onion diced
- 1 tbsp. organic red palm or coconut oil
- 1 large Tomato diced
- 1 tsp. cumin seeds crushed (can substitute ground cumin)
- 1/2 tsp. ground coriander
- 2 tsp. garlic powder
- 1 tbsp. chipotle en adobo with some of its sauce
- Tequila optional
- 1 cup vegetable broth
- 3 tbsp. tomato paste
- Salt & pepper to taste
- 8 of your favorite tortillas
- for the mango slaw
- 1/4 head red or green cabbage shredded
- 1 mango peeled and julienned
- 3 scallions chopped on the bias
- 1 Fresh lime juiced
- 1 tbsp. cider vinegar
- 1 tbsp. agave nectar or honey
- 1 tbsp. chia seeds optional
- 1/4 cup fresh cilantro loosely chopped
- Salt & pepper to taste
Ingredients
|
- For the tacos: Preheat oven to 400° and heat the oil in a sauté pan. Add the cumin and coriander to the heated oil and cook for a minute until they become aromatic. Add the onions and cook until they start to soften. Add the cauliflower and cook, stirring so the onions and spices start to coat the cauliflower. Add the chipotle and tomatoes and continue to cook.
- Optional step: Raise the heat and get the mixture really hot, then add a generous splash of tequila, and cook until the tequila is reduced and free from alcohol. If you have a gas stove this may cause the pan to flambé- even better, but be careful not to burn yourself.
- Add the tomato paste, garlic powder, enough veggie stock to evenly coat everything, stir, and transfer to an oven-proof baking dish.
- Roast mixture in the oven for about 30 minutes, giving it a stir here and there.
- For the slaw: While the cauliflower is roasting, make the slaw, simply by combining all the ingredients in a small mixing bowl until well blended, and set aside.
- The cauliflower is ready when it has absorbed the smoky spicy flavors of the mixture.
- Heat your tortillas and build your tacos. Serve with diced avocado. The smoky heat of the cauliflower along with the sweet slaw is a great combo, but you can always add your favorite salsa. If your taco is super juicy, try using two tortillas per taco. Enjoy!