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Cauliflower Vegan Tacos

Since we moved to Texas almost three years ago, tacos were a thing in our diet and they are still a thing after I started the Plant Paradox program. I know there are many ways to make lectin free tortillas at home, but to be honest, nothing can beat the convenience and taste of Siete’s almond or coconut tortillas. They are both compliant, with the Coconut & Cassava flour being my favorite. I also love to support Siete because is a small Texas family business.

Explosion of taste and textures

I really really loved this tacos. As good, if not better, than any meat version I’ve made before. They have texture, and depth of taste and are full of goodness and nutrition. And colorful, which is a pretty important feature in my books. You just need one head of cauliflower, nutritional yeast, red cabbage, jicama, radishes and cilantro. These are usually easy to find and I personally have them in my fridge almost all the time.

Cauliflower Vegan Tacos

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By Claudia Curici Serves: 2
Prep Time: 20 minutes Cooking Time: 35 minutes

Ingredients

  • 4 Siete tortillas
  • 1 medium cauliflower head
  • 3 tbsp nutritional yeast
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • salt & pepper
  • 1/2 small jicama
  • 1/4 red cabbage head
  • extra virgin olive oil
  • apple cider vinegar
  • salt & pepper
  • 1 bunch cilantro
  • 4-5 red (European) radishes
  • 1 avocado
  • lime
  • extra virgin olive oil

Instructions

1

Heat the oven to 420F.

2

Make the cauliflower. Wash, dry and cut in florets. Toss them in nutritional yeast, olive oil, garlic powder, salt and pepper. Arrange on a parchment paper in a baking sheet and bake for 30-35 minutes, until the cauliflower is golden. Mix them at half time.

3

While the cauliflower is cooking, make a red cabbage and jicama slaw. Finely slice cabbage and grate the jicama. Mix them, add apple cider vinegar, extra virgin olive oil, salt and paper to taste.

4

Cut the avocado, radishes and chop the cilantro and arrange all the fillings on the table.

5

When the cauliflower is cooked, warm the tortillas, add all the fillings, drizzle with olive oil and lime and serve.

Notes

Vegan, lectin free. You can make the jicama and red cabbage slaw in advance, even make a bigger quantity and have as a side dish with other meals. If you have cauliflower leftovers they are good warmed up the next day. Of course, you can make your own lectin free tortillas if this is something you want. They are also good for meal prep, you can pack them in a glass container and briefly warm them in the microwave at work.

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