Cauliflower Tacos + Cabbage Crema Slaw
There is nothing I love more than TACO NIGHT!! Who is with me?! I have a really yummy (and super simple) Roasted Cauliflower Taco recipe that I shared for a Cacique campaign last year, but now I’m putting it here so we can start making them together. This meal is so easy to toss together for a weeknight meal, you’ll have to give it a try and let me know what you think! I’ve been coming around to the idea of using cauliflower in my cooking. Because if I am being honest, it isn’t my favorite. Though these tacos are my JAM! You want to know the secret? Soyrizo. Otherwise known as soy chorizo, so these tacos are vegetarian! Of course you can use regular chorizo and they’d still be delicious.
I start by cutting up a head of cauliflower into bite sized pieces. Drizzle them with olive oil and sprinkle some salt. Toss so all the cauliflower is coated and roast in the oven until fork tender. While the cauliflower is roasting, warm up the soy chorizo in a frying pan and set aside once it is slightly crisp and cooked through.
One thing that totally transforms these tacos and takes them to the next level is this slaw! I use shredded cabbage and sprinkle in some chopped cilantro. Then drizzle that with Mexican Crema, YUM! Sprinkle in some cumin and a touch of coriander, give it toss and store it in the fridge until you are ready to eat. It adds such a yummy, creamy, crunchy topping to your tacos. A total must try!
Once your cauliflower is cooked, mix it together with your cooked soy chorizo. Then warm up some tortillas and build your tacos! Start with the cauliflower/chorizo mixture, top with the cabbage slaw and sprinkle with queso fresco!
Cauliflower Tacos + Cabbage Crema Slaw
Ingredients
1 head of cauliflower
2 tbs olive oil
1 tsp salt
1/2 pound of soy chorizo or regular chorizo
3 tbs chopped cilantro
2 cups shredded cabbage
1/4 cup Mexican crema or sour cream
1 tsp Cumin
1/2 tsp Coriander
crumbled queso fresco or shredded cheese
corn or flour tortillas
Makes 8-10 Tacos
Directions
Step 1: Start by chopping the head of cauliflower into bite sized pieces. Then layer the cauliflower onto a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle with salt. Toss to make sure cauliflower is coated. Bake at 400 degrees for about 20 minutes or until fork tender and slightly crisp.
Step 2: While the cauliflower is roasting in the oven, cook the soy chorizo until warmed through and crisp. Then set aside.
Step 3: Next toss together the; shredded cabbage, cilantro, cumin and coriander. Then drizzle with the Mexican crema. Toss until everything is coated and keep chill in the refrigerator until it is time to eat.
Step 4: Once the cauliflower is cooked toss it together with the soy chorizo and then build your tacos!
Step 5: Pile high with the cabbage slaw and sprinkle with queso fresco! Enjoy!