Description
Mexican-inspired cauliflower taco meat brings zesty plant-based protein to dinner tables worldwide. Crumbled cauliflower seasoned with smoky spices delivers a delicious alternative packed with flavor and nutrition for hungry diners.
Ingredients
Scale
Protein and Vegetables:
- 1 medium head of cauliflower, washed and cut into florets
- 5 ounces (142 grams) mushrooms (e.g., baby bella), cleaned and quartered
Spices and Seasonings:
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 2 tablespoons chili powder
- 2 tablespoons soy sauce
- Salt and pepper, to taste
Aromatics and Oil:
- 1 ½ tablespoons olive oil
- 1 medium yellow onion, minced
- 2 cloves garlic, minced
Serving Components:
- Corn tortillas
- Optional toppings: diced tomatoes, diced avocado, salsa, fresh cilantro, lime wedges
Instructions
- Transform whole cauliflower and mushrooms into a granular texture by pulsing them in a food processor until they resemble coarse rice, ensuring not to create a mushy consistency.
- Warm olive oil in a spacious skillet over moderate temperature, then gently sauté finely chopped onions until they become translucent and soft.
- Introduce minced garlic to the skillet, allowing the aromatics to release their fragrant essence for approximately one minute.
- Incorporate the processed cauliflower and mushroom mixture into the skillet, stirring thoroughly to combine with the sautéed aromatics.
- Sprinkle ground cumin, smoked paprika, chili powder, and drizzle soy sauce over the vegetable mixture, seasoning with salt and pepper to enhance the flavor profile.
- Allow the mixture to cook, occasionally stirring, for roughly 10 minutes until the vegetables become tender and any excess moisture evaporates completely.
- Gently warm corn tortillas in a dry skillet or microwave to create a soft, pliable base for the taco filling.
- Generously fill each tortilla with the seasoned cauliflower and mushroom mixture, then garnish with fresh diced tomatoes, creamy avocado slices, zesty salsa, chopped cilantro, and a vibrant squeeze of lime juice.
Notes
- Pulse cauliflower and mushrooms gently to avoid turning them into a mushy paste, maintaining a rice-like texture for better taco meat simulation.
- Toast spices briefly before adding to the skillet to enhance their depth and release more complex flavors, creating a more robust taste profile.
- Use a non-stick skillet to prevent sticking and ensure even cooking of the cauliflower mixture, which helps achieve a meat-like crispy texture.
- Drain excess moisture during cooking to prevent soggy taco filling and promote a more concentrated, caramelized flavor that mimics traditional taco meat.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg