Cauliflower tacos
Add some zip and fun to your vegetarian tacos with this spiced up version.
This recipe has been adapted to include Health Canada’s safe recipe style guide.
280 cal
Serves 6
Prep time
0h 20m
Cook time
0h 15m
Total time
0h 35m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation. Gently rinse cauliflower, onion, garlic cloves, bell pepper, lettuce and avocado under cool running water before preparing these ingredients. -
Step 2
Cut cauliflower into quarters and remove the tough inner stem. Chop remaining cauliflower into about 1/2 inch (1 cm) pieces. Place in a large nonstick skillet. Add broth and bring to a simmer. Cover and cook for 5 minutes. Uncover and pour out into a bowl. -
Step 3
Return skillet to medium heat and add oil. Add onion and garlic; cook, stirring for 2 minutes. Add tofu, red pepper, chili powder, oregano, cumin and cayenne pepper and cook for 2 minutes. Increase heat to medium high and return cauliflower to skillet. Cook, stirring for about 5 minutes or until cauliflower starts to brown. Stir in salsa and cook for 2 minutes to heat through. -
Step 4
Spoon mixture among taco shells and top with shredded lettuce (or coleslaw mix) and avocado. Top with cheese and plain Greek yogurt, if desired. -
Step 5
Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.
Tips
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Nutritional info calculated without cheese, but with avocado. Avocado contributes about 5 grams total fat and 0.5 g saturated fat per serving.
Nutritional information
Per serving (2 hard tacos)
- Calories
- 280
- Protein
- 11 g
- Sodium
- 350 mg
- Potassium
- 800 mg
- Total fat
- 16 g
- Saturated fat
- 2.5 g
- Cholesterol
- 0 g
- Carbohydrates
- 31 g
- Fibre
- 7 g
- Sugars
- 6 g
- Added sugars
- 0 g
