Chipotle Cauliflower Tacos

Chipotle Cauliflower Tacos

Today I made chipotle cauliflower tacos for dinner. I have been making different dishes with cauliflower lately, because my son eats it! When I started to open his world up to more varieties of fruits, vegetables and grains, he didn’t take easily to everything. He did not eat broccoli, spinach, beans, rice, oatmeal or cauliflower. He now eats all of those things! If prepared right… I usually mix the vegetables in his food somehow, so he doesn’t notice it.

The first time he actually ate cauliflower was when I made fried cauliflower bites. I got the recipe from brownvegangoddess.com. He loved them! I try not to give him too much fried foods, so I usually bake his. Since my son is only two years old, he doesn’t like to eat his food ‘together”. He will pick apart his plate and eat everything separately. So, I don’t give him the cauliflower tacos. He will just eat the baked cauliflower, along with whatever else I make with it.

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Now, for my Aaron and I, these cauliflower tacos are one of our favorite! I came up with recipe when I was craving fish tacos one day… I don’t normally crave seafood and meat anymore, but it happened on this day. I looked up a few recipes for vegan tacos and came across cauliflower tacos. I didn’t exactly find a recipe that prepared the cauliflower how I would like in my tacos, so I improvised. I used the recipe I use for the fried cauliflower and made tacos!

When we were still eating sea food, I would make fish tacos with shredded cabbage, grilled peppers and the regular taco toppings. So, I decided to do something similar and came up with chipotle cauliflower tacos!

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Fried cauliflower ingredients:

  • 1 head of cauliflower
  • 1 1/2 to 2 1/2 cups vegetable broth
  • 1 1/2 to 2 cups unbleached flour
  • spices of your choice ( I used paprika, garlic powder, onion powder, pink himilayian salt and a little bit of cayenne pepper)
  • enough coconut oil for frying

Fried cauliflower instructions:

  1. Mix the flour and vegetable broth together in a large bowl. You want to batter to be thick but not too thick. Make sure the consistency is thick enough NOT to run off of the cauliflower as you fry it.
  2. Season the batter with the spices of your choice until you get the flavor that you are looking for.
  3. Heat the coconut oil in a medium pan and add the battered cauliflower. Turn the cauliflower once it browns. Continue this until the cauliflower is all golden brown.
  4. Let it cool before serving.

Taco ingredients:

  • 1 can of black beans, drained
  • 1 cup chopped red cabbage
  • 1/2 onion, diced
  • 1/2 bell pepper, sliced
  • corn tortillas
  • 2 tbsp. coconut oil
  • chipotle sauce (homemade or store bought)
  • Optional: avacodo, vegan sour cream, chile verde sauce

Taco instructions:

  1. Heat 1/2 tspn of coconut oil in a medium sized pan. Add the cabbage, onion and bell pepper. Saute until vegetables are tender, about 5 minutes. Remove sautéed vestales from the pan.
  2. Heat remaining oil in a pan and lightly fry the corn tortillas. I like mine kind of soft, so I don’t fry them for long. Just long enough so that they do not break apart when eating them.
  3. Once the shells have cooled, add the ingredients, starting with the fried cauliflower, then the grilled vegetables. I added vegan chipotle sauce, Chile verde salsa and avocado to mine.
  4. Enjoy!



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