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Cauliflower for Tacos

These tacos are so flavorful and healthy that you can eat double the amount (probably even triple) and use way less calories than if you were eating them with meat and taco shells, and so quick to pull together.
Print Recipe

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.