Cauliflower Tacos
Source: Julia Nordgren, MD, author of The New Family Table
Recipe Type: Entrees | Seasons: Autumn, Summer
This recipe was demonstrated for CUESA’s Market to Table program on October 5, 2019.
Makes 4-6 servings
INGREDIENTS
1 tablespoon avocado oil or olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 tablespoon chili powder (more to your taste)
1 tablespoon smoked paprika (more to your taste)
2 cups grated, finely chopped, or riced cauliflower*
1 10-ounce can black beans, rinsed
1 10-ounce can diced tomatoes, with juice
Kosher salt and ground pepper, to taste
1 head butter lettuce or romaine lettuce for wraps
OPTIONAL TOPPINGS
Grated carrot
Shredded red cabbage
Shredded cheddar cheese or crumbled queso fresco
Diced avocado with a sprinkle of salt and big squeeze of lime juice
*Riced cauliflower can be purchased in many supermarkets in the produce aisle. You can also easily make our own by grating cauliflower on the large setting of a box grater.
PREPARATION
Sauté onion in avocado oil or olive oil over medium heat until translucent, about 5 minutes. Add garlic and sauté a minute more until fragrant, but not colored. Add the chili powder and smoked paprika and stir until your kitchen smells amazing, being careful not to burn.
Add the riced cauliflower and ½ cup of water. Cook until the water evaporates and cauliflower softens, about 5 minutes. Add beans and tomatoes. Use enough of the juice from the tomato can so that the mixture is moist but not soupy, about ¼ cup. Simmer on medium low heat, about 15 minutes, so the flavors all come together.
Serve on top of lettuce leaves with toppings of your choice.
Photo by Kora Vandervall.
Farmers Market Ingredients