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.
- Chop the garlic and blend with the salt, pepper, and oil
- 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.
- 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
- 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.
- Assemble the tacos by placing a thin layer of Diaya cheese on each tortilla, followed by a spoonful of chili.
- Arrange the roasted cauliflower pieces over the chili, then garnish with an avocado slice, and some radish slices.
- 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