If you are tired of eating too much meat and want a flavorful alternative then try these cauliflower tacos. Not only is it meat free it is also pretty low carb since it uses lettuce to wrap the taco in, instead of shells/tortillas.
This saute would also go wonderful over steamed rice and still topped with the cheese, sour cream, and wonderful harissa! Of course, then, it wouldn’t be as low carb anymore but still a wonderful vegetarian/vegan meal.
I have to confess, I meant to saute the peppers and onions with the cauliflower but forgot so just used it as garnish, which was great since it gave another crunchy element (next to the crisp iceberg lettuce) to the taco, but if you aren’t a fan of raw peppers and onions then by all means throw them into the pan!
You will need:
- 1 medium head of cauliflower, leaves removed, washed and dried
- 2 tablespoons olive oil, divided
- 1 teaspoon of taco seasoning
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/4th teaspoon each of garlic powder, onion powder, paprika, sugar (or a pre-blend of spices)
- 1/2 teaspoon of kosher salt
- a sprinkle of freshly ground black pepper
- iceberg lettuce leaves, washed and dried
- shredded cheese (vegan or regular)
- sour cream (vegan or regular)
- harissa sauce
- diced peppers and onions, for garnish (if you prefer you can saute these with the cauliflower)
Steps:
- Cut cauliflower into 1″ steak pieces and then futher into medium sized chunks.
- Drizzle 1 tablespoon of olive oil onto cauliflower pieces and give it a quick stir to coat.
- Add all the seasonings to it (taco through black pepper) and combine well.
- Add the other tablespoon of olive oil to a heated non-stick pan, continue heating on medium-high for 20 seconds than add your cauliflower and saute until softened (but not moushy) and has good color on it, turn off heat and set aside.
- Double up on your lettuce leaves and put a heaping half of a cup of sauteed cauliflower in the center and top with shredded cheese, sour cream, harissa, and chopped peppers and onion.
- Before picking up each lettuce taco, fold in both sides to hold it like a taco. If you want you can also fold in a third side for more of a wrap feel.
Kali Orexi!
Cauliflower for Tacos
Ingredients
- 1 medium head of cauliflower leaves removed, washed and dried
- 2 tablespoons olive oil divided
- 1 teaspoon of taco seasoning
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/4 th teaspoon each of garlic powder onion powder, paprika, sugar (or a pre-blend of spices)
- 1/2 teaspoon of kosher salt
- a sprinkle of freshly ground black pepper
- iceberg lettuce leaves washed and dried
- shredded cheese vegan or regular
- sour cream vegan or regular
- harissa sauce
- diced peppers and onions for garnish (if you prefer you can saute these with the cauliflower)
Instructions
- Cut cauliflower into 1″ steak pieces and then futher into medium sized chunks.
- Drizzle 1 tablespoon of olive oil onto cauliflower pieces and give it a quick stir to coat.
- Add all the seasonings to it (taco through black pepper) and combine well.
- Add the other tablespoon of olive oil to a heated non-stick pan, continue heating on medium-high for 20 seconds than add your cauliflower and saute until softened (but not moushy) and has good color on it, turn off heat and set aside.
- Double up on your lettuce leaves and put a heaping half of a cup of sauteed cauliflower in the center and top with shredded cheese, sour cream, harissa, and chopped peppers and onion.
- Before picking up each lettuce taco, fold in both sides to hold it like a taco. If you want you can also fold in a third side for more of a wrap feel.
