These easy vegan cauliflower tacos are a great weeknight dinner! They taste like a classic beef taco, but are remade to be vegan, grain-free, and diary-free.
The Story:
If you grew up in the 90’s, I’m sure a classic beef taco graced your table. No muss, no fuss. Just beef, cheese, tomato and lettuce. Bless the 90’s. In remaking this classic, I wanted these tacos to be just as easy, just as satisfying, but with a tad more nutritional value. I know cauliflower is a hard sell, but I will tell you that even my kids request these tacos! I’m not reinventing the wheel here, just adjusting. Try it and let me know what you think!
Jump to:
The Ingredients:
Here is the list of ingredients you will need for these Vegan Cauliflower Tacos.
- Cauliflower: Riced cauliflower will be used here for the “meat.” Feel free to use beef if you prefer.
- Taco Seasoning: I love, love Siete taco seasoning. It is delicious and is gluten-free/grain-free, and paleo.
- Hard Shell Tacos: Again, I use Siete brand taco shells. These are the only grain-free hard shell taco shells I know about and are readily available. They are super crunchy and delicious!
- Tomatoes: Chopped tomatoes are a must for a classic “beef” taco.
- Lettuce: Shredded/chopped crunchy romaine lettuce is also an integral part to this classic taco.
- Dairy-Free Cheese: A little shredded cheese creates that melty, comforting taste/texture. I have been loving Violife cheese, it has a creamy texture and good flavor. It does contain some corn starch in it, so just a heads up if you are allergic!
- Olive Oil: The cauliflower will cook down in a bit of olive oil.
- Salt: A pinch of salt gets added to the cauliflower for flavor!
Step By Step Preparation Instructions:
- Step 1: First, dice up the cauliflower. You can purchase already riced cauliflower at most grocery stores, but I find it can go bad quickly. I usually buy a head of cauliflower, chop off the florets from the core, then working in small batches, place the cauliflower in a blender to pulse until it is diced. I find it best to work in small batches to ensure the most consistent riced texture.
- Step 2: In a skillet, heat up a tablespoon of olive oil, then add your riced cauliflower and cook for about 8-10 minutes until translucent and soft. Add ¼ cup of water to the cauliflower and cook for an additional 3-5 minutes. Next, add in your taco seasoning according to your package instructions and stir until well combined. Remove from the heat.
- Step 3: Chop up your preferred toppings. Less is more here if you are going for that traditional, easy “beef” taco. I top mine with diced tomato and shredded romaine lettuce.
- Step 4: Heat your taco shells as directed on your taco shells packaging. Once your shells are warm, add in the vegan cauliflower taco mixture, then add cheese, and top with your tomatoes and lettuce. That’s it!
The Recipe:
The Finished Product:
A classic weeknight dinner remade to be allergy friendly and more nutrient dense. Don’t worry, even though we are using cauliflower here, I promise your kids will still love taco night!
