Eating vegan a day or two a week is something I plan on doing this year. I read a lot about health and nutrition and most studies show that vegans are just healthier overall, and tend to live longer. I do love vegetables, which makes it easy for me because I know that there are many who don’t, and have a bigger hurdle to overcome. However, what I have found over many years of cooking, is that you can make vegetables taste as good or better than meat in many dishes, and this is just one example.
Tacos are one of my favorite foods and most of the time they are not the healthiest of choices, however if you make them vegan they sure are! Caramelizing vegetables in a pan is key to flavor and the more dark yummy spots you can get on the outside of the cauliflower, the more flavorful it becomes.
Using a hot pan is the only tool you need in this recipe and the entire meal is done within 20 minutes. The onions and cauliflower intertwine with the homiest of flavors and dry spices add to the Mexican taste. Leaving the vegetables at a low temperature after searing for a few minutes is the key to softening the mix before spooning it into charred corn tortillas.
Avocado mash is just that – mashed avocado with lime, salt and pepper. It creates a creamy bed that the vegetables adhere to and gives each taco incredible mouthfeel. These tacos are so good, I bet you won’t miss the meat, but just enjoy the whole taco experience.
1 small cauliflower, cut into small florets
1 small red onion, sliced thinly
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon ground coriander
2 teaspoons salt + more for mash
dash or two of cayenne pepper
1 avocado, peeled and seeded
10 corn tortillas
(Makes about 10 Tacos)
- In a large saute pan over high heat, add 1 tablespoon oil. Add cauliflower florets flat in pan. Let cook for 3 minutes without stirring. Stir and repeat to lightly char florets on most sides.
- Make a well in center of cauliflower and add 1 teaspoon of oil, cumin, onion powder, and coriander, stir. Add salt and cayenne to well and after 1 minute incorporate spices into cauliflower, then add onions.
- Turn heat to medium and continue to cook vegetables for 5 minutes, stirring often. Turn heat to low and let vegetables continue to caramelize for 7 minutes, stirring occasionally.
- In a small bowl, add avocado, juice of 1 lime, a pinch of salt and a dash of cayenne. Mash until creamy. Toast corn tortillas over open flame or under broiler.
- Squeeze juice of other lime over top of vegetables, stir. To assemble tacos – add a heaping teaspoon of avocado mash to each tortilla and spread to edges, top with vegetables. Serve with salsa. Enjoy!