Cauliflower Taco Recipe
Double layered taco, pico, guac, spanish rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Components
Method
Preparation
- 1
Prepare the Cauliflower
Preheat the oven to 400°F (200°C). Cut the cauliflower into small florets and toss with olive oil and taco seasoning. Spread evenly on a baking sheet.
- 2
Roast the Cauliflower
Roast the cauliflower in the preheated oven for 25-30 minutes, or until golden and tender, stirring halfway through.
- 3
Warm the Tortillas
While the cauliflower is roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
- 4
Prepare the Pico de Gallo
In a bowl, combine diced tomatoes, chopped onions, cilantro, lime juice, salt, and pepper to taste. Mix well.
- 5
Make the Guacamole
In a separate bowl, mash the ripe avocados and mix with lime juice, salt, diced tomatoes, and chopped onions to taste.
- 6
Cook the Spanish Rice
In a saucepan, cook rice according to package instructions. Add diced tomatoes, onion, garlic, and season with cumin and salt while cooking.
- 7
Assemble the Tacos
Place a layer of roasted cauliflower on a tortilla, add a scoop of Spanish rice, top with pico de gallo and guacamole, and then place another tortilla on top.
- 8
Serve
Cut the double-layered taco in half and serve immediately with extra guacamole and pico de gallo on the side.
