We eat a lot of tacos around here so we have a lot of favorites. Tacos de cauliflower are entirely plant-based and are topped off with a cool, spicy chipotle cream is definitely one of them. You won’t recognize the cauliflower once your run it through your food processor along with walnuts, mushrooms, green pepper, onion, jalapenos, tamari (soy sauce) and lime juice.
Cauliflower is a super-food for the masses. It’s not exotic and you don’t have to search the back corners of your local health food store to find it. It’s rich in antioxidants which assists in reducing inflammation and it helps to increase your red blood cells, giving you better circulation which means your heart doesn’t have to work so hard. Furthermore, cauliflower is super versatile and it’s cheap. What could be better?
Not my mom’s cauliflower
I grew up with one kind of cauliflower – boiled and sometimes covered with cheese sauce. Boring! Today, I am a bit of a cauliflower warrior and I am still finding new and tasty ways to get me some more. Tacos de cauliflower is yet another tool in my belt for plant-based super-meals that meet my uncomplicated, no-compromise food criteria.
Experiments in dressings
Adopting a plant-based approach to eating and giving up oil meant that I had to reconsider some of my sauces and dressings. Just ditching the oil left my dressings and sauces thin and pathetic. One solution I’ve had good success with is using ground chia seeds. Adding a tablespoon or two works as a great thickener and hey, you get a nutritional bang for the buck as they are loaded with antioxidants and protein (who would’a thought?). I usually grind extra and just store it in a small container for quick dressing fix-ups.
The best part about plant-based eating is that you get to break free of your traditional food boundaries. When meat isn’t the center of the plate, it leaves an opportunity to stretch your taste buds with new flavor combinations and textures. one thing is certain – it’s never boring ’round here. Peace.Print
Tacos made with seasoned cauliflower are topped off with cool, spicy chipotle cream. Pile them with your favorite fixings. Fire up the oven, let’s eat!
- Cauliflower filler
- 1 head cauliflower
- ¼ cup walnuts
- ½ cup mushrooms
- 1 medium onion
- 1-2 jalapenos (optional)
- 1 Tbsp lime juice
- 1 Tbsp tamari (or soy sauce)
- 2 – 3 Tbsp taco seasoning
- Taco seasoning
- 1 Tbsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. red pepper flakes
- 1/4 tsp. oregano
- 1/2 tsp. paprika
- 1 1/2 tsp. cumin
- Chipotle cream
- 1 cup (250 ml) coconut milk
- 1/3 cup (70 ml) chipotle hot sauce (or chipotle chilis in adobo)
- ¼ cup (60 ml) lime juice
- 3 Tbsp ground chia seeds
- 1 tsp. garlic powder
- Taco fixing’s
- 10 corn tortillas
- Spinach or shredded lettuce
- Preheat your over to 3500 F (1800 C)
- In your food processor combine the cauliflower, walnuts, mushrooms, onions, jalapenos, lime juice, tamari and taco seasoning. Process the mixture until the ingredients are broken down.
- Transfer the cauliflower mixture onto a baking sheet (line with parchment paper if desired) and place it in the oven.
- Bake for 20 minutes, toss the ingredients and bake for another 15 minutes or until brown.
- While the cauliflower mixture bakes, prepare the chipotle cream by whisking together the coconut milk, hot sauce, lime juice and ground chia seeds (grind the seeds using a spice grinder if needed).
- Prepare your taco ‘fixings’
- Right before the cauliflower is done, put the tortillas in the oven to warm them up.
- Serve and enjoy.
- Prepare the cauliflower mixture in advance and store it in the refrigerator for up to 3 days or freeze for later use.
- Reheat leftover cauliflower (like there will be any), on the stove top or in the microwave.
- Substitute flax seeds for chia seeds. Grind using your spice grinder. Both will thicken up your chipotle cream.
- If you are nut free, omit the walnuts and add a few more mushrooms.
Keywords: tacos de cauliflower and chipotle cream plant-based