Ground Cauliflower Tacos with Spicy Almonds and Crunchy Slaw

When you don’t eat meat but your favorite dining companions do, it can be tricky to find meals that everyone enjoys. But, take it from me — it’s far from impossible! When your meal is filling and flavorful, most people stop caring whether or not it’s con carne.

And when it comes to recipes that fit that bill, a great resource is Certified Nutrition Health Coach and Blogger Lily Kunin of Clean Food Dirty City, who recently released a list of ready-to-devour flexitarian recipes that even the most devout carnivore would love … like this recipe for Ground Cauliflower Tacos with Spicy Almonds and Crunchy Slaw.

Now, you’ll need to set aside a bit of time for this one, as there are a few steps. But when it’s all said and done? All you’re gonna be thinking is, “WORTH IT.”

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Ground Cauliflower Tacos with Spicy Almonds and Crunchy Slaw

Serves: 8-10 Tacos

This recipe might be vegan, but it's tasty enough for meat eaters to crave. For serving sizes, consider one taco a snack, and three tacos a meal.

Ingredients

Spicy Almonds

• 1 cup whole, unroasted almonds
• 2 tablespoons hot sauce
• 1 tablespoon low-sodium, gluten-free tamari
• 1 tablespoon extra-virgin olive oil

Crunchy Slaw

• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 1 small jicama, julienned
• ½ cup whole spicy almonds (see recipe above)
• Handful of cilantro, chopped
• 1 lime, juiced
• A pinch of sea salt (or pink Himalayan salt)
• A pinch of freshly ground black pepper

Ground Cauliflower Tacos

• ½ cup whole spicy almonds (see recipe above)
• ½ of 1 large cauliflower or 1 small cauliflower, cut into florets (or about 3 cups)
• 2 teaspoons chili powder
• 1½ teaspoons ground cumin
• ½ teaspoon paprika
• ½ teaspoon red pepper flakes
• ½ teaspoon sea salt (or pink Himalayan salt)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano
• A pinch of freshly ground black pepper
• 2 tablespoons of extra-virgin olive oil
• 1 package (6-inch) corn tortillas (or sprouted corn tortillas, if available)

Instructions

For the spicy almonds:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread almonds on the sheet and bake for 8 minutes.
2. In a medium bowl, mix the hot sauce, tamari and oil. Remove almonds from the oven and let cool for 5 minutes. Add the almonds to the tamari mixture, coating evenly.
3. Spread almonds back out on the baking sheet (leaving excess mixture in the bowl) and bake for an additional 5 to 10 minutes, stirring halfway through. Remove sheet from oven and let cool completely.

For the crunchy slaw:

1. Toss all the ingredients together, ensuring the slaw is coated with lime juice. Add an additional squeeze of lime juice as needed.

For the tacos:

1. Add the almonds to a food processor (or blender) and pulse until they break up into rice-like pieces. Transfer to a large bowl. Repeat with the cauliflower florets, 1 cup at a time. Transfer to the large bowl and repeat with the remaining cauliflower.
2. Mix the chili powder, cumin, paprika, red pepper flakes, salt, garlic powder, onion powder, oregano and pepper in a small bowl. Set aside.
3. Heat a medium-sized skillet over medium heat with the oil. Once heated, add ½ tablespoon of the spice mixture and toast for about 30 seconds. Add the cauliflower-almond mixture and stir to coat well. Cook for about 5 minutes until cauliflower is cooked through. Season with the additional spice mixture.

To serve:

1. Warm the corn tortillas on the stove. If you have a gas burner, turn it on medium and put the tortilla directly on the burner for 20 to 30 seconds or until warm. Remove and keep warm in a clean dish towel while you repeat with the remaining tortillas.
2. Top tortillas with about ⅓ cup of the cauliflower mixture and ¼ cup of crunchy slaw. If desired, serve with sliced avocado, salsa and hot sauce.

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