Food, Recipes

Vegan Mexican Recipes: Plant Powered Cauliflower Tacos


Vegan Mexican Recipes: Cauliflower Tacos
Happy Cinco De Mayo, everyone! As if I need an excuse to eat Mexican, I applied a genius innovation brought to my attention by my domestic goddess friend for this year’s fiesta around the dinner table. Cauliflower might be the new “It” veggie, and with good reason. It is versatile, laden with protein, and it’s tastes great. It is what I consider the chameleon super-food. Among many other things, it can be used as rice, a creamy soup-base, and now it can be ground “beef.” In this recipe, I use it for taco meat, spread on a tortilla; then pile on a sauté of zucchinis and corn, add fresh tomatoes and all-mighty pea sprouts, then finish the whole thing with a delightful avocado/tomatillo salsa.

Plant Powered Vegan Cauliflower Tacos


Prep Time: 05 minutes
Cook time: 30 minutes
Total time: 35 minutes
Yield: 6-8 tacos
  • 2 Tablespoon safflower oil
  • 1 head, riced cauliflower
  • 1-3 Tablespoons; depending on spice factor Taco Seasoning
  • 6-8 Tortillas
  • 2, diced Zucchinis
  • 1 Cup Corn
  • 2 Cloves Minced garlic
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Corriander
  • 1/4 Teaspoon Cardamom
  • To Taste Salt and Pepper
  • 5-6 Tomatillos, husked
  • 1/4 Cup Cilantro
  • 2 Cloves Garlic
  • 1/4 Cup White Onion
  • 1 Jalapeño, seeded
  • 1 Teaspoon Lime Juice
  • 1 Teaspoon Salt
  • 1 Avocado, Ripe
  • 10 Grape Tomatoes, sliced
  • Handful Pea Sprouts


Heat two sperate pans with oil. Add cauliflower with taco seasoning to the first pan.

In the second, bloom the coriander, cumin, and cardamom in the other safflower oil. Add the garlic, zucchini and corn, salt and pepper. Saute everything on the stove top until soft.

In the meantime, crack out the Vitamix, Ninja, Processor, or what have you. Toss in tomatillos, cilantro, garlic, onion, jalapeño, lime, salt and avocado. Let it run for a good couple of minutes until it reaches a creamy consistency.

Straight from the pan, pile on the cauliflower mixture in to a tortilla. Add sautéed veggie mixture, fresh tomatoes, top with pea sprouts, and finally drizzle with the tomatillo salsa. Enjoy!

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Photo: Jessica Riley-Norton
  • Plant-Powered Mexican!
Jessica Riley-Norton
Jessica is a runner, snowboarder, amateur gardener, yoga teacher, mala maker, cook, excellent eater, and is always listening to music. She lives on Cape Cod with her two children and husband. Visit her website, follow her shop on Facebook:
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