Did you really think we wouldn’t have a Cauliflower taco recipe considering how obsessed we are with the vegetable? This taco has everything you would want in a meatless favorite – spicy crunchy veggies, protein packed beans topped with our favorite pickled onions and jalapeños! We tend to prep a few different meals on Sundays that we can use for the week, more often than not, this cauliflower is on that list because of its versatility. We love them in tacos but this topping also works amazing for tostadas and even Mexican bowls if you whip up some of our cilantro rice.

Tips & Tricks

• You can use this same recipe with sweet potatoes too – we love the mix of the spice against the sweetness of the potatoes
• It’s important to use fresh cauliflower, frozen cauliflower has a high water content and will turn soggy when you pan fry them 

Recipe Information

• Prep time: 20 min
• Cook time: 30 min
• Yield: 6-8 tacos

Ingredients

• 1 medium cauliflower cut into small florets
• 1 can black beans
• 1 cup frozen corn
• 1/2 red onion diced
• 1 jalapeno diced
• Spices: cumin, paprika, chili powder, everything but the elote seasoning, salt, pepper
• Toppings: fresh chopped cilantro, homemade pickled onions, guacamole, sour cream

Directions

1. Cauliflower
   • Sauté half the diced onions in olive oil reserving the rest of bean mixture
   • Season with 1/2 tsp cumin, 1/2 tsp paprika and everything but the elote seasoning and salt to taste
   • Cook uncovered on medium heat till cauliflower is cooked through ~20 min
   • Keeping the pan uncovered will prevent soggy cauliflower
2. Beans / Corn
   • Sauté remaining red onion and jalapeño in olive oil till soft ~5 min
   • Add frozen corn and continue to cook on medium heat until corn is soft 
   • Rinse and add black beans and season with cumin (1/2 tsp), chili powder (1/2 tsp) and salt to taste
3. Serve tacos with the above fillings and toppings of choice, our current fav is our homemade pickled onions & jalapeños