Cauliflower Street Tacos
OK so I LOOOOVE tacos. But I ESPECIALLY love tacos in the summertime when I can stuff them with as many fresh summertime vegetables that I can find. This version has been on heavy repeat in my kitchen lately; once you try it, I’m sure it will be in yours too!
The filling can be made ahead of time, so it frees you up from spending a lot of time in the kitchen. Plus, this recipe is protein packed, thanks to the edamame hummus, so it’s filling, nutritious, and delicious!
I’ll save you the lengthy pre-recipe dissertation here. Suffice it to say that this dish is a WIN, especially in summer when fresh vegetables abound.
NOTE: The version I feature in this recipe is vegetarian; feel free to make appropriate swaps to suit a dairy-free, vegan, or carnivore-friendly palate.
Roasted Cauliflower Street Tacos With Edamame Hummus and Corn Salad
Yield: 6-8 tacos
Edamame Hummus Ingredients:
10oz shelled and cooked edamame beans, divided
15oz can organic chickpeas, rinsed, shelled, and drained
1/4 CUP organic tahini
2 TBS lemon juice
1 TBS minced garlic
1/2 CUP packed organic cilantro leaves
ancient fine sea salt and pepper to taste
Corn Salad Ingredients:
2 ears fresh sweet corn, shucked and stripped from the cob
6oz baby tomatoes, sliced into thin rounds
1 TBS raw Apple Cider Vinegar
1 TBS Agave nectar
1/2 TSP smoked paprika
1/2 TSP cumin
ancient fine sea salt and pepper to taste
Cauliflower Filling + Taco Ingredients:
10oz organic cauliflower, stemmed and chopped into small pieces
1-2 TBS olive oil
1 TBS organic taco seasoning
6-8 organic flour taco-size tortillas, lightly grilled or blistered on a gas stovetop (or warmed up via your preferred method)
Garnish Ideas:
Shredded Goat cheese (optional)
Cilantro leaves (optional)
Fresh or pickled jalapeño slices (optional)
Limes (optional)
Pickled beets, or beet saurkraut (optional)
Roasted pepitas (optional)
Kitchen Equipment:
Roasted cauliflower, fresh out of the oven
Hummus ingredients, before the mixing
Corn salad
Directions
Preheat oven to 450; toss chopped cauliflowerr in olive oil and spread in thin layer on parchment-lined baking sheet. Sprinkle with taco seasoning. Bake for 15+ minutes until fork-tender and slightly browned (watch so they don’t burn!)
In the meantime, prepare edamame hummus:
To the food processor add chickpeas, 2/3 of the edamame, tahini, lemon juice, cilantro, garlic, salt and pepper
Pulse until texture is smooth and thick - be cautious not to over-mix
Remove mixture to a bowl, add in remaining edamame (this will give the hummus a super great texture!)
Once cauliflower has roasted, remove from oven and let cool slightly
4. Prepare the corn salad:
Add corn, tomato, apple cider vinegar, agave, paprika, cumin, salt and pepper to a large bowl and GENTLY toss (try not to over mix this, it will make a soupy mess)
Store mixture in refrigerator until ready to use
5. Prepare the tacos:
Spread a thin layer of hummus on each flour tortilla
Add with 1 large spoonfull cauliflower
Top with 1 large spoonfull of corn salad
Add additional toppings or garnish as desired
Serve immediately with a squeeze of lime and enjoy this taste of summer
10. Got leftover Tacos? Great! Store ingredient components separately (i.e. hummus, corn salad, cauliflower - all go in separate dishes) covered in the refrigerator for 3 days …. but they never last that long in my house.
I hope you enjoyed this article, and enjoy your cauliflower tacos even more! Please feel free to ask any questions, and spread the love by sharing or pinning this post.
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