Cauliflower Tacos
This post may contain affiliate links. Please see our privacy policy for details. 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 […] The post Cauliflower Tacos appeared first on Damn Delicious.
Tomas Kauer 
This post may contain affiliate links. Please see our privacy policy for details.
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
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
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
The post Cauliflower Tacos appeared first on Damn Delicious.
