Simple sautéed vegan cauliflower tacos with a vibrant roasted red pepper sauce. Onion, black bean, and cilantro bring it all together creating a delicious dance party for your taste buds. Pairs best with guacamole & a fruity kombucha.
Bartaco has a vegan cauliflower taco on their menu that is composed of cauliflower, cilantro, onion, black beans, and a romesco sauce. I personally love swapping the corn tortilla for the bib lettuce wrap (try it out next time you go, or let me know if you do the same in the comments below!) but it typically comes served on a corn tortilla.
It is one of my favorite tacos in the world, which is wild because it's so incredibly simple! Anyway, I had to make it at home so I could enjoy it anytime the craving hits (which is at least once a week, let's be honest).
I've substituted Romesco sauce with a nutty roasted red pepper sauce, swapped the corn tortilla for an almond tortilla & kept the rest of the taco ingredients the same. Let's dig in.
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Vegan cauliflower taco ingredients
- Red pepper sauce
- Almond flour wraps
- Cauliflower (fresh or frozen both work in this recipe)
- Black beans
- Diced red onion
- Cilantro
- Lime
How to make vegan cauliflower tacos
First, make roasted red pepper sauce & set aside. Next, sauté cauliflower until lightly seared.
Then, dice red onion, chop cilantro, drain beans & prepare any other desired taco fillings.
Finally, toast tortillas and assemble tacos as desired. Finish with a spritz of lime and enjoy!
Substitutions
- Almond flour tortilla: substitute for corn tortillas or other tortilla of choice. Alternatively use bib lettuce wraps, chard lettuce, or assemble as a bowl instead.
- Roasted red pepper sauce: highly recommended (it is delicious), but if you are short on time or don't have the necessary ingredients feel free to use guacamole or just dice avocado and sprinkle with salt, lime juice, and onion and/or garlic granules. Alternatively use this cilantro jalapeño sauce. Pesto is also a great option for a totally different taste experience.
- Cauliflower: tofu, butternut squash, zucchini, or asparagus also work.
- Black beans: adzuki or pinto beans also work great in this recipe. Swap for hemp seeds for a bean-free option or simply omit if desired.
- Cilantro: fresh cilantro works best but dried cilantro also works in a pinch. Substitute with parsley, shredded cabbage, or crispy green lettuce.
Variations
- Vegan cauliflower taco bowl: add all ingredients to a bowl with shredded cabbage & quinoa (or brown rice). Toss with red pepper sauce and sliced avocado.
- Cauliflower lettuce wraps: prepare tacos as describe but use lettuce bib wraps instead of tortillas.
Storage
The best part about these vegan cauliflower tacos is that the ingredients store well, so you can have a few meals covered for the week with limited amount of prep work!
- Fridge: store taco ingredients separately in airtight containers for up to a week.
- The red sauce will thicken as it chills. Reheat for 5-10 seconds in the microwave and then spread as usual on the taco or add to a cauliflower taco bowl instead!
- Freezer: this recipe is not freezer friendly.
If you tried these easy vegan cauliflower tacos let me know in the comments below. This recipe is on a weekly rotation in my house so I hope you love it as much as we do!
📋 Recipe
Vegan Cauliflower Tacos with Roasted Red Pepper Sauce
Equipment
- large skillet with cover
- knife + cutting board
Ingredients
Cauliflower
- 1 small head of cauliflower cut into florets or 1 16 oz bag of frozen florets
- 1-2 tablespoons avocado oil
- ½ teaspoon garlic
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Taco
- almond flour tortillas, warmed or toasted (or sub with tortilla of choice)
- roasted red pepper sauce linked in blog post above
- ½ red onion, diced
- 1 can black beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
Instructions
- Make red pepper sauce: prepare roasted red pepper sauce first.
- Sauté cauliflower: Cut cauliflower into bite-sized florets (or use frozen florets instead) and warm a skillet over medium heat. Once warm, add florets and a splash of water. Cover for 2-4 minutes. Remove cover and drizzle with avocado oil. Sprinkle with sea salt, pepper and garlic. Toss together and leave for 3-4 minutes. Stir and leave undisturbed for another 3 minutes or until the cauliflower is charred to your liking and/or a fork easily goes through it. Shut off heat and set aside.
- While the cauliflower cooks prepare other taco ingredients; dice red onion, drain and rinse black beans, and remove cilantro leaves from stem (chop if desired).
- Assemble tacos: Warm/toast the tortillas over an open fire (gas stove or grill) or warm for 10-15 seconds in a skillet over medium-high heat. Spread a tablespoon of red pepper sauce on the tortilla. Add cauliflower, onion, beans, and cilantro. Spritz with lime and enjoy!
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