Cauliflower Tacos

Cauliflower "steaks" have been popping up on some blogs recently. I'm sorry you guys, but no. NO! I understand that seared/baked/grilled/whatever slabs of cauliflower can and do taste good. I understand the health and socialĀ benefitsĀ of eating less meat. I get these things. But how can you possibly call this a steak? I call it a slab. Is the word slab unappetizing? I think it's fine. But despite by borderline neurotic nomenclature hangups, cauliflower can serve well as a replacement for meat in many applications. Last week I used it to replace the ground beef in tacos.
A head of cauliflower packed into my food processor. Ideally this probably wouldn't be done in such a large batch but I was testing the limits of my new food processor. I seared the cauliflower pebbles in batches to get some brown on them. Onions, habaneros, and garlic in the pan. Followed by spices, tomatoes, and then finally the cauliflower. Tasty stuff! These tacos tasted great and were a nice twist on your normal American style ground beef taco. The cauliflower added an interesting flavor and texture,
 

Cauliflower Tacos

  • 1 Head Cauliflower
  • 1 Onion (diced)
  • 3 Cloves Garlic
  • 1 Habanero
  • 1 Tablespoon Taco Spices (see below)
  • 28 Ounces Canned Diced Tomato
  • Tortillas
  • Cheese
  • Salsa
  • Guac

Instructions

  1. Chop into chunks, then process the head of cauliflower to little pebbles. Sear in batches on extremely high heat and remove from pan. Caramelize some onions, then add garlic and habanero and cook about 2 minutes. Add your taco spices (cumin, coriander, chili powder, chipotle, paprika, oregano, sugar, salt, etc, etc). Add a 28oz can of diced tomato and simmer about 10 minutes. return the cauliflower to the pan and stir to mix. Cook for about 5 minutes and remove from heat. Serve with tortillas, cheese, salsa, guac, and whatever you like on a taco.