Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw
The first time I tried this recipe, I made half the cauliflower as directed and left the sauce off the other half. I personally didn’t want my cauliflower doused in butter, but knew my husband wouldn’t be opposed. The texture of the cauliflower without the sauce is maybe a little bit too crispy for these tacos, since the slaw is also very crunchy. That said, my tacos were still delicious even with just a sprinkle of hot sauce over the cauliflower. Made as directed, the overall texture of these tacos is great.
Both my husband and I agreed, the texture of the cauliflower without the sauce almost mimics that of a chicken nugget. We both agreed the cauliflower sans sauce is tasty enough to eat on its own or in other plant-based recipes that need a “meaty” ingredient. My two-year-old also enjoyed the crispy cauliflower on its own and used it as a vehicle for salsa and guacamole. The texture of the cauliflower softens a bit once it’s been refrigerated, which I thought made it perfect for tacos the next day.
The jicama-carrot slaw is a delicious topping for these tacos. It also makes for a great side salad. The slaw is just the right amount of spicy, has a subtle sweetness from the dates, and the mint is the star ingredient that really makes it something special.
The roasted veggies and dressing are my favorite parts of this dish. Roasted cauliflower and carrots are the perfect pair! I added pumpkin seeds, arugula, and purple cabbage to give the salad more crunch. Works well as a side, or add edamame or chickpeas to make it a main dish.
If you have a picky toddler, I highly suggest pureed soups, like this one. This recipe calls for roasted vegetables — peppers, sweet potatoes, squash, and cauliflower. Roasting removes moisture from the vegetables, which intensifies their flavor, and breaks down their proteins and sugars into hundreds of new, flavorful compounds. It also softens the fibers of the vegetables, which makes them easier to blend into a smooth, creamy consistency. I love the creamy version, but for those who love chunky soups, just skip the blending. To make it extra healthy, swap the coconut milk for vegetable broth.
Roasted Veggie Enchilada Casserole
This recipe is a bit more time-intensive, but worth the effort. The flavor will depend on the salsa you use. The recipe calls for 18 ounces of salsa. I used a 15-ounce jar of mild salsa and 3 ounces of a medium salsa. I enjoyed the flavor, but almost felt like the amount of salsa left the enchiladas a bit soggy. Next time I’ll make this with slightly less salsa, which will hopefully improve the texture. I might also add soy curls or crumbled tofu to add a bit more texture.
I had leftover cheese sauce from a vegan mac and cheese I made earlier in the week, so I spread a bit of that on each layer and sprinkled the top with vegan shredded cheese. I typically stay away from shredded vegan cheese as it contains a fair amount of saturated fat, primarily from coconut oil.
That said, I recently came across Good Planet Cheddar Olive Oil Cheese Shreds so I thought I’d give them a try. Much like other vegan cheese shreds, the texture is somewhat waxy when it melts. As far as what it adds to this dish, I’m not sold on it. I think other creamy, nut-based cheese sauces are the way to go. I definitely think it’s a better alternative to dairy cheese and other coconut-oil based vegan cheese shreds. As for toppings, I chose guacamole and crumbled tortilla chips. Overall, super tasty!
Another tasty version of vegan taco meat that resembles ground beef. I didn’t have enough cauliflower, so I added some leftover lentils and it turned out perfectly. I’m all about finding ways to sneak a few more lentils into my diet, so I might do the same next time I make this recipe.
I pan-fried the mixture for about five minutes, but it started burning to the bottom of my pan. I decided to throw it on a sheet pan and bake the rest of the way. I bumped the oven temperature to 375°F and baked for 10 minutes. The end result was a perfectly crumbly, slightly crunchy taco meat. The recipe provides instructions for an oven-baked version (350°F for 30-40 minutes). I plan to skip the pan-frying next time for easier cleanup. I served on corn tortillas with guacamole, shredded purple cabbage, pickled onions, and a smoky red salsa. It was delish!
