Cauliflower Tacos

Made with

Cauliflower Tacos

Tacos are such a versatile and satisfying dish that begs for creative approaches to meal solutions. Here, we use left-over roasted cauliflower as the main attraction. A key trick I learned long-ago is to heat the soft corn taco shells with the grated cheese sprinkled over them to get crispy edges to the finished taco. Our Fiery Veggie Chili has a deep, almost meaty flavor that adds both zip and texture.

Preheat your oven to 450 degrees and place the oven rack close to the bottom of the oven.

  1. Chop the garlic and blend with the salt, pepper, and oil
  2. Toss the cauliflower repeatedly until well coated and spread out on a cookie sheet in a single layer. Roast at 450 for 12 to 15 minutes, or until nicely browned.
  3. While the cauliflower is cooking, bring the chili to a simmer in a medium saucepan over medium heat. Stir-in the chopped cilantro and nutritional yeast. Keep warm
  4. In a large non-stick or cast-iron skillet, heat the corn tortillas until the brown lightly on both sides – about 1-1/2 to 2 minutes per side. Keep the tortillas warm by stacking in between two clean kitchen towels.
  5. Assemble the tacos by placing a thin layer of Diaya cheese on each tortilla, followed by a spoonful of chili.
  6. Arrange the roasted cauliflower pieces over the chili, then garnish with an avocado slice, and some radish slices.

Serves four

  • 1 tsp salt
  • 1/4 cup olive oil
  • 1/2 tsp pepper
  • 1 tablespoon minced garlic
  • 1 head of cauliflower, cut into 2 to 3-inch florets, sliced into 1/2-inch thick pieces
  • 16 ounces Fiery Veggie Chili
  • I tablespoon chopped fresh cilantro
  • 2 teaspoons nutritional yeast
  • 8 6-inch soft corn tortillas
  • 3 cups Daiya cheese
  • 1 avocado, sliced
  • Three to four radishes, very thinly sliced