What’s for lunch? Cauliflower tacos

Get excited for a new kind of taco experience!

Tonight, we are putting the spotlight on cauliflower with our tasty tacos. You will love the mix of textures and flavours wrapped in a warm tortilla.

How to make a 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 (453g) 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 (425g) can black beans, rinsed and drained
• ½ cup salsa, homemade or store-bought
• Tortillas, flour or corn

Method

For the avocado crema

1. 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

1. 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.
2. Stir in garlic, chili pepper, cumin, oregano and cinnamon until fragrant, about 1 minute.
3. Stir in black beans and salsa. Reduce heat to low. Cook, stirring occasionally, until slightly reduced and flavours have blended, about 4-5 minutes; season with salt and pepper, to taste.
4. Serve immediately in tortillas, topped with avocado crema.

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Cauliflower tacos

• Author: Damn delicious
• Prep Time: 20 Minutes
• Cook Time: 20 Minutes
• Total Time: 40 Minutes
• Yield: 6 servings 1x
• Category: Lunch
• Method: Instant pot
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (453g) 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 (425g) can black beans, rinsed and drained
• ½ cup salsa, homemade or store-bought
• Tortillas, flour or corn

Instructions

For the avocado crema

1. 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

1. 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.
2. Stir in garlic, chili pepper, cumin, oregano and cinnamon until fragrant, about 1 minute.
3. 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.
4. 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.