Vegan Cauliflower Street Tacos

Okay.

So, we are still rocking the vegan recipes. And, I have to say – I think I’m having way too much fun doing them. LOL I’m a sucker for a taco. I’m a sucker for a good taco. And well, listen, these are DAMN GOOD tacos. Tacos are really about having enough seasoning and enough “juice” to make the taco really good. These pass the mark.

I mean, seriously. I can’t wait for you to try them.

Here’s the pic:

I mean, don’t they look amazing.

Here’s the recipe:
For the tacos
2 tablespoons of taco seasoning (recipe found here)
1 1/2 tablespoons of olive oil
1/2 cup of diced red onion
2 teaspoons of minced garlic
4 cups of cauliflower, cut into small pieces
1/4 cup of water

For the avocado crema
1 cup of plain cashews soaked in water for an hour
2 tablespoons of the reserved water
the juice of 1 lime
a good pinch of salt and pepper
1 whole avocado

For the pico de gallo
1 cup of diced tomatoes
1 tablespoon of minced onion
1 teaspoon of minced garlic
1 teaspoon of minced jalapeno
1 pinch of salt and pepper
1 good pinch of sugar
the juice of 1 lime
1 teaspoon of olive oil

Start by making the avocado crema. In a blender, puree the cashews, their liquid, the lime juice, salt, pepper, and avocado. Blend until smooth and reserve. Try not to eat it all as you taste it. I had to stop myself.

Then, make the pico de gallo. Just combine all the ingredients. The longer this sits, the better. Please, don’t omit the sugar. It’s the balancing act for the whole dish. It makes it!

Lastly, to make the taco filling, just saute the cauliflower in olive oil. Cook the cauliflower with the red onion and garlic too. About halfway through, add in the taco seasoning. Once the pan gets too dry, add in the water and cook until the cauliflower is tender.

Serve up the tacos on warm tortillas and enjoy!