I have tried all kinds of dieting methods and so far I stuck with my no-rice diet. Rice was easy to remove, I just had to substitute it with other forms of carbs such as wheat bread or quinoa. So far, the best rice substitute I’ve tried is cauliflower rice. You can even buy pre-washed and shredded cauliflower rice in packs from the supermarket. I bought a lot of cauliflower from the farmers market so I decided to make Vegan Tacos using the cauliflower. At least I can pig out (or veg out) on tacos without feeling guilty.
Vegan Tacos with a Twist
These vegan tacos recipe with cauliflower uses 2 different sauces. I came across this mayo-based Japanese Yum Yum sauce and decided to pair it with the vegan cauliflower tacos. Yum Yum sauce is normally served in Japanese steak houses and is perfect with seafood dishes, but it is also perfect for this taco recipe.
Chipotle Romesco sauce adds some smokiness to our vegan tacos recipe and is also a perfect combination. So, if you’re in a dilemma on which sauce to add to your tacos, why not try them both? You can also add sriracha if you want spicier tacos.
Since this healthy taco recipe is vegan, don’t expect to find meat in it. If you are also a strict vegan, you can substitute the ingredients for vegan-friendly ones such as coconut oil and vegan mayo. Some people feel that they are still hungry after eating a vegan meal. If you want a more filling meal, you can also add tofu cubes to roast with the cauliflower. Otherwise, if you are not a strict vegan, you can also use strips of chicken breast or even fish fillet strips.
I haven’t tried using hard taco shells but I prefer the soft ones because they are easier to consume. Try as you may, hard taco shells crack so the ingredients will still fall off. Also, soft tortillas allow more filling.
If you’ve ran out of flour tortillas, you can make them with just 4 ingredients! Just combine all-purpose flour, salt, water, and vegetable oil until you come up with a dough that’s not too sticky.
Tip: Use hot water instead of cold . Just wear rubber gloves or use a spatula so you don’t burn yourself.
When you roll the dough, make sure you have thin tortillas or they won’t cook evenly. Cook them for 30-60 seconds on each side. The tortilla should show some brown spots to show that they are cooked. Prepare a container with a clean kitchen towel. Once the tortillas are cooked, place them on the warm towel and cover so they stay warm and soft.
Cauliflower can be used as a delicious and healthy filling for vegan tacos. If you are trying to adhere to a healthy diet, it doesn’t mean that you can’t enjoy your meals.
Don’t forget to share this recipe with your vegan friends!
If you’re looking for more taco recipes, try our Shrimp Tacos with Mango Salsa.
Vegan Tacos with Cauliflower and 2 Delicious Sauces
- 4 pack taco holders
- 2 pack taco holders
- half sheet baking pan and rack
- 3 pcs small heads of cauliflower chopped into bite-sized pieces
- 3-6 tbsp avocado, coconut, or olive oil or just use water
- 4 1/2 tsp ground cumin
- 3 tsp chili powder
- 3 tsp smoked paprika
- 1 1/2 tsp sea salt
For the Chipotle Romesco Sauce:
- 6 cloves garlic skin on
- 1/4 cup raw almonds
- 2 15 oz cans fire roasted tomatoes drained
- 3 cloves raw garlic peeled
- 3 tbsp olive oil
- 1 large lime or 2 small pieces
- 1/4 tsp smoked paprika
- 3/4 tsp ground cumin
- 1/4 tsp sea salt
- 2-3 pieces whole chipotle peppers in adobo sauce add more for spicier sauce
For the Yum Yum Sauce
- 1 cup mayonnaise you can also use the vegan version
- 1 tbsp melted butter or coconut oil for vegan option
- 1 tbsp tomato paste
- 1 tsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp water
- whole corn tortiallas or any tortilla of your choice
- lime wedges
- freshly chopped cilantro
- romaine lettuce
- chopped red cabbage optional
- avocado slices
- Preheat oven to 400°F (204°C).
- In a large baking sheet, season the cauliflower bites with oil (or water), salt, cumin, chili powder, paprika, and salt. Toss well to combine. Roast on the bottom rack of the oven for 20 to 25 minutes until golden brown.
- In a separate baking sheet, place the raw almonds and unpeeled garlic cloves. Place on the center rack and roast for 10 to 12 minutes. At 8 minutes, check if the almonds are dark brown and cracking. If yes, remove from heat and set aside but continue to roast the garlic. Remove from oven and set aside.
- While the cauliflower is cooking, prepare the sauces.
To make the Chipotle Romesco Sauce:
- In a high-speed blender or food processor, add the drained fire-roasted tomatoes, roasted almonds, peeled roasted garlic, peeled raw garlic, oil ( or water), paprika, cumin, lime juice, salt, maple syrup, and chipotle peppers. Process until smooth and creamy. Adjust taste as needed.
To Make the Yum Yum Sauce:
- Mix mayonnaise, melted butter (or coconut oil), tomato paste, maple syrup, garlic powder, paprika, and water. Mix well and store in glass mason jars. Refrigerate until ready to use.
Assembling the tacos:
- Warm the tortillas in a griddle or oven.
- Line with romaine lettuce then top of with the cauliflower, cilantro, red cabbage, and serve with the romesco sauce or yum yum sauce. Serve with lime edges. Arrange them on taco holders so you can enjoy a mess-free taco meal!