Meatless Monday? Taco Tuesday? My Cauliflower Taco works any night of the week, it’s Not Your Mom's Taco.
If you grew up in the Midwest, your first taco experience was probably your mom’s taco on a weeknight, it wasn’t authentic, but it was yummy. You know it as a hard, crunchy taco shell filled with seasoned ground beef, shredded cheddar cheese, and chopped iceberg lettuce. It probably came out of a boxed kit. And it might still be one of your favorite tacos. But this is Not Your Mom’s Taco – it’s better, and it just might be your new favorite. It carries enough of its predecessor with the crunchy shell, lettuce, and cheddar cheese for comforting familiarity, but it feels modern and a little more grown up at the same time. Not Your Mom’s (Cauliflower) Taco is veggie-full, satisfying, and yummy. The cauliflower filling mimics the ground beef – it’s still cauliflower, it’s not trying to fool you, but you will not miss the ground beef. I like to spread the inside of my taco shell with a light layer of refried black beans, add the cauliflower filling, and then load up with shredded cheddar and lettuce, a smear of Greek yogurt, and a slice of avocado. I’ve been making my Not Your Mom’s (Cauliflower) Taco for years, and I love them every time. I tend to make them in the winter a lot, but when I saw the head of cauliflower in my CSA box, I thought why not, it’s in season and I love tacos. If you’re into it, shredded green cabbage provides great texture as an alternative to the classic iceberg lettuce, but I find it becomes a little too cruciferous with the cauliflower for my liking.
Not Your Mom's (Cauliflower) Taco
Ingredients
1 tablespoon avocado oil or other neutral, high-heat oil
1 small onion, diced small (about 1 cup)
1 large carrot, diced small (about ½ cup)
1 poblano pepper, diced small (about ¾ cup)
1 jalapeno, seeds and ribs removed, minced
2 garlic cloves, minced
4 oz cremini mushrooms, finely chopped
16 oz riced cauliflower (about 1 average sized head, grated on the large side of a box grater)
2/3 cup water, divided
1 1.3 oz packet taco seasoning (Siete’s mild taco seasoning, for a grain free option)
1 box hard taco shells (Siete’s grain free taco shells)
Recommended toppings:
Refried black beans
Plain Greek yogurt or sour cream
Shredded medium cheddar cheese
Shredded iceberg lettuce
Avocado slices
How to Make Not Your Mom's (Cauliflower) Taco
In a large skillet, heat 1 tablespoon avocado oil over medium-high heat. Add onion and carrot and sauté until onion starts to soften, about 5 minutes. Add the poblano and jalapeno peppers and continue to sauté until the onions and carrots are starting to brown and the peppers are start to soften, about 5 minutes. Add the mushrooms and cook until they release all of their water and all of the vegetables start to caramelize, another 5 minutes, stirring frequently. Add garlic and cook until fragrant, stirring constantly, about 30 seconds.
Stir in the cauliflower until well mixed. Add 1/3 cup water and cook 7 minutes, stirring frequently; cauliflower should be softening. Add taco seasoning and stir until mixed through; add remaining 1/3 cup of water, reduce heat to medium-low and cook, stirring frequently, until the cauliflower is softened and all the water is absorbed 2 minutes.
Recommended assembly: Heat taco shells according to package instructions. Spread inside of half the taco shell with the black refried beans. Add the cauliflower filling to the shell, about 1/3 to 1/2 way up the shell. Top with shredded cheddar cheese, shredded iceberg lettuce, Greek yogurt, and avocado slices.
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