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:

• Stainless steel baking sheet

• Parchment paper

• Food processor

• Large stainless steel mixing bowl

• Chef’s knife and cutting board

• Wooden spoon and Stainless steel spatula

Directions

1. 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!)

2. 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!)

3. 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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