Cauliflower is one of those amazing vegetables that can take on ANY flavor. When cauliflower is ground up into small pieces it takes on the texture of ground beef. I became famous for these tacos after my friends and family became addicted to them.
Danielle’s FAMOUS Cauliflower Tacos
These simple and inexpensive tacos are a meal that has been loved by ALL who have had them. The cauliflower meat is just 4 ingredients and takes 10 minutes to make!
Ingredients
- ½ head large cauliflower
- ⅓ cup taco seasoning divided
- 2 tbsp nutritional yeast
- 1 large bell pepper any color
- ½ cup vegetable broth
- 5 leaves of romaine lettuce
- 1 large tomato
- 1 whole lime divided
- ¼ cup cilantro optional
- dairy free cheese sauce optional
- dairy free sour cream optional
- 8 large flour tortillas or 10 corn tortillas
Instructions
- Wash all your vegetables!
For the Peppers:
- Slice pepper into ¼ inch strips or dice if preferred. Add to non-stick skillet with 1 tbsp vegetable broth and 1 tsp taco seasoning. Cover and cook on medium for ~4-5 minutes. Stir and add in more vegetable broth as needed to keep from sticking.
- Reduce heat and uncover, cook for ~10 more minutes until peppers begin to char. Add in more vegetable broth as needed to prevent sticking.
For the cauliflower “meat”:
- Take cauliflower and shred through a micro-plane (cheese grater) or put in blender on low until ground up into small bits. You want it to look like rice.
- DO NOT preheat stove.
- Place into large pot with lid and add remaining taco seasoning and nutritional yeast.
- Stir to combine.
- Cook covered on medium heat, stirring occasionally for ~5 minutes. Try not to let the cauliflower stick, if it starts to stick turn the heat down and cook for a few more minutes.
- Add in juice of ½ a lime and stir.
- Keep covered and cook for ~5-10 more minutes. Stirring occasionally. Cauliflower should be soft when it is done.
For the toppings:
- Dice tomato into ¼ – ½ inch cubes.
- Thinly slice romaine lettuce or shred as desired.
- Cut remaining lime into wedges.
- Chop cilantro into desired texture. (I leave mine kind of chunky.)
(Optional) For the Tortillas:
- Heat a skillet on medium-high until hot. Add in tortilla one at a time and cook until a “bubble” forms. Make sure it does not burn, flip and cook until golden. It should take ~1-2 minutes per side for flour tortillas, and less for corn tortillas.
- Alternatively you can heat the tortillas in the microwave for 30 seconds at a time until warmed.
To Assemble:
- Fill tortilla will ~2-3 tbsp of cauliflower. Add in 2-3 peppers. Squeeze juice of lime wedge over taco meat.
- (Optional) cover with dairy free cheese sauce
- Add some lettuce, tomato, and cilantro if desired.
- (Optional) dollop with dairy free sour cream
- (Optional) add your favorite hot sauce to make it spicy!
Notes
Refrigerate items in separate containers. Will keep up to 1 week.
*Instead of plant-based cheese sauce, add in your favorite dairy free cheese shreds or cheese of choice.
*Instead of plant-based cheese sauce, add in your favorite dairy free cheese shreds or cheese of choice.