These cauliflower tacos are a perfect weeknight vegetarian meal. They’re a healthy, tasty alternative to meat filled tacos and since two of my sons are vegetarians, we eat a lot of these. This recipe comes together quickly. The two things that take the most effort are chopping the onion and the cauliflower.
Most of my boys love these tacos. My husband and I do too. The thing I like best is the great combination of flavors, but the icing on the cake is the pickled red onions. They provide a real burst of flavor. You might have leftover pickled onions. If you do, put them on sandwiches, salads, anything. They’re so good.
The beauty of this recipe is in its flexibility. Don’t like onions? Leave them out. You like corn on your tacos? Feel free to add it. Cilantro fan? Top your taco with it. You get the idea. I hope you enjoy this veggie twist on a classic favorite as much has I do.
Here’s a short video of me making the tacos.
Cauliflower Tacos
Adapted slightly from Smitten Kitchen2 tablespoons red wine vinegar
1 1/2 tablespoons cold water
1/4 teaspoon granulated sugar
Kosher salt
1/2 red onion, thinly sliced
3 tablespoons olive oil
1 large (3 pounds) head cauliflower, trimmed, chopped small, including core
Red pepper flakes
1 heaped teaspoon ground cumin
2 limes, halved
1 15-ounce can black beans, drained and rinsed
12 small (4 to 5-inch) or 8 medium (7-inch) corn or flour tortillas
1/2 to 1 avocado, thinly sliced (to taste)
1/2 cup crumbled cotija cheese
Chopped fresh cilantro (optional)
Hot sauce (optional)Heat oven to 450 degrees F.
Pickle the onions: Combine the onions, vinegar, water, sugar, and 1/2 teaspoon kosher salt in a small bowl and toss to make sure the onions are coated in the juice. Stir them periodically to make sure that all of the onion slices get a chance to soak.
Coat large baking sheet with 3 tablespoons olive oil. Add cauliflower to a large baking sheet and toss with 3 Tablespoons of olive oil, 1 1/2 teaspoons kosher salt, red pepper flakes (to taste), and cumin, adding another tablespoon of oil if needed. Roast for 25 to 30 minutes, tossing the cauliflower after 15 minutes so they brown evenly. Remove from oven and immediately squeeze the juice from half a lime over the tray. Add black beans to pan, so they warm a bit before serving. Next, cut the avocado and put it into a bowl. Squeeze half a lime on the avocado.
Meanwhile, heat your tortillas. Wrap them tightly in foil and place the packet in the oven for 5 minutes. Alternatively, sometimes I cheat and warm the tortillas in the microwave.
At this point, I put all of the taco fixings in bowls so they’re ready for taco assembly.
To assemble tacos, scoop cauliflower-bean mixture onto a warmed tortilla. Add avocado, pickled red onion, cotija cheese, cilantro, and hot sauce(if using) to taste. Serve with lime cut into wedges. Eat promptly.
Yield: 4 servings
