Cauliflower Avocado Tacos are a delicious and original vegan appetizer, perfect as a finger food for brunch with friends, the start of a special dinner, or a party buffet. Just add some boiled black beans or grilled tofu for a one-dish meal to enjoy with your hands while watching a good movie on the couch.
This is a very quick and easy preparation: simply cook the cauliflower florets with extra virgin olive oil and a clove of garlic, then add Mexican salsa, diced avocado, chopped parsley and lemon juice.
Rich and fragrant, the filling is now ready to be spread on the corn tortillas, heated in a pan, which, then folded into a half-moon shape, are best enjoyed piping hot and accompanied by more Mexican salsa. You can replace the Mexican salsa with barbecue sauce or, if you don't like spicy flavors, with guacamole or an eggless mayonnaise.
Is Cauliflower Healthy?
Typical of the winter season, cauliflower is a vegetable rich in beneficial properties and very versatile in the kitchen: thanks to its delicate flavor, it can be combined with many different condiments, aromas and spices.
How to Personalize Cauliflower Tacos
To make your tacos even richer and tastier, you can add boiled chickpeas, grilled tofu, or grilled chicken strips, for a variation suitable for omnivores.
If you like, you can flavor the filling with spices, such as paprika, sweet curry, or mustard powder, or with other fresh herbs of your choice; you can replace the parsley with mint or coriander, for example.
If you prefer, you can replace the tacos with classic flatbreads, which you can also make at home with our simple recipe.
Ingredients
How to Make Cauliflower Avocado Tacos
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First of all clean the cauliflower, rinse it thoroughly and cut it into florets.
First of all clean the cauliflower, rinse it thoroughly and cut it into florets.
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Brown the cauliflower florets in a pan with plenty of extra virgin olive oil and 1 clove of garlic for 5-6 minutes.
Brown the cauliflower florets in a pan with plenty of extra virgin olive oil and 1 clove of garlic for 5-6 minutes.
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Remove the garlic, pour a ladle of boiling water and bring to the boil.
Remove the garlic, pour a ladle of boiling water and bring to the boil.
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When the cauliflower is almost cooked, add about 4 tablespoons of salsa.
When the cauliflower is almost cooked, add about 4 tablespoons of salsa.
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Mix, let it flavour for a few more minutes and then turn off the heat.
Mix, let it flavour for a few more minutes and then turn off the heat.
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Peel half an avocado and cut it into cubes and collect them in a bowl.
Peel half an avocado and cut it into cubes and collect them in a bowl.
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Add some chopped parsley, a drizzle of extra virgin olive oil, a pinch of salt and a few drops of lemon juice, then mix gently.
Add some chopped parsley, a drizzle of extra virgin olive oil, a pinch of salt and a few drops of lemon juice, then mix gently.
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Heat the tacos in a very hot non-stick pan, turning them on both sides, or in the oven at 320°F/160°C for 6-7 minutes.
Heat the tacos in a very hot non-stick pan, turning them on both sides, or in the oven at 320°F/160°C for 6-7 minutes.
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Spread the cauliflower over half the surface of each taco.
Spread the cauliflower over half the surface of each taco.
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Add the avocado and the remaining Mexican salsa.
Add the avocado and the remaining Mexican salsa.
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Finally, close the empty half of each taco to form a crescent and serve with more Mexican salsa if desired. Enjoy!
Finally, close the empty half of each taco to form a crescent and serve with more Mexican salsa if desired. Enjoy!
Storage Instructions
It's best to prepare the cauliflower tacos and enjoy them piping hot and freshly stuffed: the filling can make them too soft.
You can prepare the filling ahead of time and store it in the refrigerator, in an airtight container, for up to 1 day.
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