Vegan Cauliflower Tacos

Cauliflower rice has been a thing for quite some time now. For those of you who have yet to try it, what are you waiting for? From pizza crusts to stir-frys and everything in between, cauliflower rice is the easiest and tastiest way to get that full feeling off of pure nutritious goodness.

My Vegan Cauliflower Tacos are probably my favourite low-cal go-to. My entire family enjoys them, they are simple to assemble, and they are super healthy. My recipe was inspired by K pour Katrine, she has such amazing dishes that are always in line with how I like to eat. When I tried these, I was immediately sold. Hope you enjoy!

Vegan Cauliflower Tacos

INGREDIENTS

Pickled cabbage and red onion

1 cup boiling water

1 cup white vinegar

1/3 cup sugar

2 cups red cabbage, finely chopped

1/2 red onion, thinly sliced

Avocado cream sauce

1 avocado

1/4 cup mayonnaise or vegan mayo *

Juice of 1/2 lime

1 cup chopped fresh cilantro

1/2 jalapeño pepper, seedless, chopped

1/4 tsp salt

*You can also use sour cream or greek yogurt

Cauliflower Tacos

2 cups riced cauliflower (frozen or not)

1/2 onion, chopped

3 tbsp. olive oil

1/2 tsp. ground cumin

1 tsp  ground coriander

1 tsp chili powder

1 tsp of paprika

1 garlic clove, chopped

1 cup finely chopped walnuts*

Salt and pepper

1 full Boston lettuce, used as a taco shell

*If you have a nut allergy, feel free to replace the walnuts with black beans.

INSTRUCTIONS

Step 1

Pickled cabbage & red onion

In a large bowl, add boiling water, vinegar, and sugar and mix. Add the cabbage and onion.

Step 2

Avocado cream

In a narrow container using a blender, combine all the ingredients for the avocado cream until a smooth purée is obtained.

Step 3

Cauliflower Tacos

1.     In a non-stick skillet over medium-high heat, brown the cauliflower and onion in the oil, stirring often, for 7 minutes.

2.     Add the spices, garlic, nuts, and, salt and pepper. Cook for another 2 minutes, mixing everything well.

Step 4

Assemble

Top the Boston lettuce wraps (or taco shells) with the cauliflower mixture, avocado cream, pickled cabbage, and red onion.

Serves 4-6 people

 ENJOY!