Name: Cauliflower Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups cauliflower, roasted; 6 each tortillas, corn; 1 each avocado, ripe; 1/2 each jalapeno; 1 cup red cabbage, shredded; 1 each lime (juiced); 1 tbsp agave; cilantro; coconut yogurt; jalapenos, sliced; 3/4 cup pumpkin seeds; 3/4 cup water; 3 each jalapenos (seeded); 3 cloves garlic; 2 cups cilantro leaves; 1/2 tsp sea salt; 1 tbsp lime juice

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Simple tacos make a quick and easy weeknight supper! Just make sure you have a delicious sauce to serve along side it! These ultra healthy cauliflower tacos are not just delicious, they’re completely oil-free and whole food plant based.

Serve them with the spicy Aji Verde sauce and a side of quinoa for a complete meal!

The sauce in this Caauliflower Taco recipe is actually one of my favorite all purpose sauces. I love it mixed into pasta, drizzled on grain bowls, served as a dip and tossed into salads. I haven’t found any dish it doesn’t improve!

Are you looking for more healthy taco recipes? Try these Raw Vegan Lettuce Tacos! Or these low-fat Instant Pot Lentil Tacos for a quick meaty version.

Cauliflower Tacos

Vegan, whole food plant based tacos make a healthy and flavorful dinner entree!

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Appetizer

Cuisine: Mexican

Keyword: cauliflower, gluten-free, oil-free, tacos, whole food plant based

Servings: servings

Equipment

Blender

Ingredients

2 cups cauliflower, roasted
6 each tortillas, corn
1 each avocado, ripe
1/2 each jalapeno
1 cup red cabbage, shredded
1 each lime juiced
1 tbsp agave

Garnish

cilantro
coconut yogurt
jalapenos, sliced

Aji Verde

3/4 cup pumpkin seeds
3/4 cup water
3 each jalapenos seeded
3 cloves garlic
2 cups cilantro leaves
1/2 tsp sea salt
1 tbsp lime juice

Instructions

For the Tacos

Toss the cauliflower florets with some salt and pepper, place them on a sheet pan lined in parchment paper and cook in an air fryer for 15 mins at 350°F. The florets should be fork tender and lightly browned.
Toss the shredded cabbage with the lime juice and agave. Mix well.
Heat a small non-stick skillet or cast iron pan over medium heat. Place the tortillas in the pan (however many will fit) and cook for about 1 min on each side. The tortillas should be lightly browned and start to bubble a little in the middle. Wrap the warm tortillas in a clean cloth napkins to keep them warm until they are all cooked.
To make the tacos, top each tortilla with roasted cauliflower, cabbage, and avocado. Garnish with the salsa verde, coconut yogurt and cilantro. Add hot sauce if desired. Serve with warm quinoa for a complete meal.

For the Aji Verde

Place all the salsa verde ingredients in a blender and purée until smooth. Store refrigerated for up to 2 weeks.

Nutrition

Serving: 2servings

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