Jul 14 2026
Restaurants›Zombie Taco›Quinoa And Cauliflower Taco Recipe

Quinoa And Cauliflower Taco Recipe

Inspired by Zombie Taco
Time45m
Serves4

apple slaw, charred corn, lime crema, cotija (GF)

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Ingredients

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Quinoa and Cauliflower Filling

Apple Slaw

Charred Corn

Lime Crema

Tacos

Method

Prepare the Quinoa and Cauliflower Filling

  1. 1

    Cook the Quinoa

    Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the broth is absorbed. Set aside.

  2. 2

    Roast the Cauliflower

    Preheat the oven to 400°F (200°C). Toss the chopped cauliflower with olive oil, cumin, paprika, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.

  3. 3

    Combine Filling

    In a large bowl, mix the cooked quinoa and roasted cauliflower. Adjust seasoning if necessary.

Make the Apple Slaw

  1. 4

    Mix Ingredients

    In a bowl, combine julienned apple, shredded cabbage, grated carrot, lime juice, honey/agave, and salt. Toss well to combine and let sit for at least 10 minutes to allow the flavors to meld.

Prepare the Charred Corn

  1. 5

    Sauté the Corn

    In a skillet over medium-high heat, heat olive oil. Add corn kernels, season with salt, and cook for about 5-7 minutes until slightly charred, stirring occasionally.

Make the Lime Crema

  1. 6

    Combine Ingredients

    In a small bowl, mix sour cream or Greek yogurt, lime juice, lime zest, and salt until well combined.

Assemble the Tacos

  1. 7

    Warm the Tortillas

    In a dry skillet or on a grill, warm the corn tortillas for about 30 seconds on each side until pliable.

  2. 8

    Fill the Tacos

    Layer the quinoa and cauliflower filling, charred corn, apple slaw, and a drizzle of lime crema on each tortilla. Top with crumbled cotija cheese.

  3. 9

    Serve

    Serve immediately, garnished with additional lime wedges if desired.

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