Cauliflower Tacos

Taco Tuesday lends itself to the meat lovers out there. Don’t get me wrong, I love a beef or chicken taco- but how about those days when meat is expensive, it takes too long to cook, or is not the environmentally friendly choice? What better substitute than the trendiest cruciferous vegetable out there- Cauliflower! People are transforming this veggie into pizza, gnocchi, and rice- why not dress it up for your tacos?

Serves: 3                       Cook Time: 20 minutes

Ingredients:

·        1 head of cauliflower (chopped into bite sized florets)

·        Taco Seasoning (Low Sodium from the grocery store, Penzeys Spices, or your favorite blend)

·        Small Taco Shells (I used soft whole wheat shells here)

·        1 cup of water or vegetable stock

·        1 Red Onion

·        A handful of fresh Cilantro (rough chop)

·        Favorite Taco toppings (corn, avocado, tomato salsa, etc.) Optional

Recipe

1.     Cut cauliflower head into bite sized florets and place in pan on stove top.

2.     Add water or vegetable stock (halfway up the cauliflower florets- don’t cover florets in water) and add in taco seasoning so that it dissolves in water. Turn stove to medium heat.

3. Cook cauliflower in water/stock and taco seasoning emulsion, stirring occasionally. Add water in small amounts to prevent burning.

4. Once cauliflower is soft and cooked through, remove from heat.

5. Prepare taco shells (per the package- for soft shells, I cover with a moist paper towel and head in microwave for 30 seconds).

6. Add cauliflower, diced red onion, and roughly chopped cilantro to cauliflower shells. Add any other favorite taco toppings & enjoy!