Cauliflower Soyrizo Tacos with Cilantro Slaw

Cauliflower is the most versatile vegetable and you will never be able to convince me otherwise. These Cauliflower Soyrizo Tacos are testament to that FACT. For this recipe they are tossed in various sauces and spices giving them a "meaty" taste and texture when roasted. Combined with beans, soy chorizo, guacamole and slaw, the perfect taco is born. I ate these with Cilantro-Lime Rice every night this week and once you get a taste I guarantee you will do the same.

If you make this recipe for your family there will not be a single morsel remaining by the time everyone is done. All of the elements come together beautifully making these tacos completely irresistible.

However, if you are single you can make this recipe and have dinner prepared for the week. I promise you won't get tired of eating it.

Light, creamy, crunchy AND satiating!? You will definitely be adding these Cauliflower Soyrizo Tacos to your "make again" roster.

This post may contain affiliate links. Read my full disclosure here.

Cauliflower Soyrizo Tacos Ingredients

• Cauliflower: Splurge on a big head of cauliflower! You want to be able to get as many florets out of it as possible. If you can't find a large head you can sub two smaller ones.
• Soy Sauce: Any kind of soy sauce works here! Original or low-sodium both provide great flavor. If you are gluten-free you can sub tamari.
• Sriracha: While sriracha is my hot sauce of choice it doesn't have to be yours. If you have another kind you prefer go ahead and use it! If you like spicy food you can double (or even triple) the amount recommended by the recipe.
• Spices: I know the list of spices included in the recipe is rather extensive. While they create AWESOME flavor when working together, it's okay if you don't have them all. Leaving out 1 or 2 won't completely ruin your results. Adjust amounts as necessary. Measure with your heart.
• Soyrizo: "Soyrizo" is a soy-based form of chorizo. It comes in similar packaging and tastes almost identical. Trader Joe's sells a great one that is very inexpensive but there are several good brands out there. Most major grocery store chains will carry it. A package is typically 12 oz so you will only need half of it. Save the rest for another recipe.
• Pinto Beans: When I make tacos or burritos I prefer to use pinto beans. There is just something about it that feels right to me. That said you can sub any beans you like. Black, white or even garbanzo.
• Cilantro-Lime Rice: Chipotle who? Making your own, homemade cilantro-lime rice is super easy and just as enjoyable. It serves as a great addition to the taco or side dish if desired.
• Guac: Literally the greatest taco topping of all time. Does it really need in introduction?

Cilantro Slaw Ingredients

• Mixed Shredded Cabbage: When I say "mixed" I mean multi-colored. Try to choose a bag that includes green cabbage, purple cabbage and shredded carrots. It will give your slaw more flavor and make it very fun to look at.
• Cilantro: If you are one of those sad souls who tastes soap where cilantro is involved FOR THE LOVE OF GOD leave it out. I wouldn't want to ruin this delicious recipe for you. If you are normal prepare yourself for the freshest, most incredible slaw you have ever tasted.
• Rice Vinegar: Rice vinegar is vinegar that is produced from fermented rice. It is typically used for seasoning, dressing and dipping in many Asian-inspired recipes. If you can't find it with the other vinegars at the store it is likely in the ethnic foods aisle.
• Lime Juice: Be sure to use fresh lime juice here. Lime juice from concentrate doesn't have quite the same zing. Lime juice brightens the flavor of the slaw and protects the cabbage from browning, keeping it fresh and crisp.
• Sea Salt: When adding salt to your slaw do NOT add more than what is recommended in the recipe. While salt is needed for flavor, it is important to note that it also works to expel water from the cabbage. A little bit of this is ok but if too much salt it added your cabbage will begin to soften.

Steps for Making Cauliflower Soyrizo Tacos

1. Roast Cauliflower: Preheat oven to 450 degrees F and line a baking sheet with a silicone baking mat or tin foil. Cut cauliflower into small florets, about 1 inch in size. Spread over baking sheet. Drizzle olive oil, soy sauce and sriracha over the cauliflower and toss gently with your hands to coat veggies right on the baking sheet. Add all seasonings to a small bowl or cup and mix together. Sprinkle over cauliflower and toss again. Bake in preheated oven for 30 minutes.
2. Make the Slaw: Make the slaw while cauliflower in baking. Add all ingredients to a large bowl and toss together. Place in the fridge until ready to use to allow flavors to meld.
3. Heat Soyrizo and Beans: To make the soyrizo, preheat oil in a large skillet. Add in the soyrizo and warm over medium heat for about 5 minutes stirring frequently. Add in pinto beans and heat for another 3-4 minutes until everything is warmed through. Remove from heat.
4. Assemble: Warm your tortillas before assembling the tacos. To assemble, spread a thin layer of guacamole onto a tortilla and top with a few spoonfuls of bean/soyrizo mixture followed by cauliflower florets and top with slaw. Serve with cilantro-lime rice if desired.

Tips for Making Cauliflower Soyrizo Tacos

1. Get Ahead: If you would like to get ahead when preparing this recipe, you can make the guacamole and cilantro slaw the night before. Prepare according to recipe instructions, tightly seal and place in the fridge. Make sure you have plastic wrap touching the guacamole so no air gets in and turns it brown.
2. How to Best Chop Cauliflower: When you are cutting up your cauliflower, cut from the bottom. Remove the stems and leaves and discard first. Follow this by cutting florets off the stalk by the stem. If the florets are large you can cut them in half or in quarters if necessary from there. Cutting from the bottom will give you prettier florets and you will make less of a mess.
3. Don't Skip the Rice: The recipe I have linked for Cilantro-Lime Rice is one of my favorites but it is an Instant Pot Recipe. If you do not own an Instant Pot you can make this rice on the stove. Combine rice, water (double the amount of the rice) and oil in a saucepan and bring to a bowl. Reduce heat to low, cover and cook for about 20 minutes. Remove from heat and stir in lime juice and chopped cilantro.

Frequently Asked Questions

What is soyrizo, and is it vegan?

Soyrizo is a vegan-friendly alternative to traditional chorizo sausage. It's made from soy protein, seasonings, and spices. It's completely plant-based and a great option for adding a spicy and flavorful element to your tacos.

How do I prepare the cauliflower for the tacos?

To prepare the cauliflower, chop it into bite-sized florets. You can toss the cauliflower florets in olive oil and season them with salt, pepper, and any desired spices (like written in recipe below) before roasting or sautéing until they're tender and slightly crispy.

Can I use store-bought slaw mix instead of making the slaw from scratch?

Yes, you can use store-bought coleslaw mix as a time-saving option for the slaw. Just make sure it doesn't contain any non-vegan ingredients like dairy-based dressing.

Can I customize the spice level of the soyrizo?

Yes, you can adjust the spice level of the soyrizo to your preference. If you like it spicier, you can add a pinch of red pepper flakes or hot sauce while cooking. For milder flavor, reduce the amount of spices.

Are there any additional vegan toppings I can add to these tacos?

Absolutely! You can customize your tacos with vegan toppings like guacamole, vegan sour cream, sliced jalapeños, diced tomatoes, or vegan shredded cheese. These add extra layers of flavor and texture.

How to Serve/Store Cauliflower Soyrizo Tacos

Serving vegan cauliflower soyrizo tacos with cilantro slaw is a delicious and satisfying meal. Here's a step-by-step guide on how to serve them:

1. Warm the Tortillas: If you're using corn tortillas you can, in essence, warm them by briefly heating them in a dry skillet over medium heat or wrapping them in a damp paper towel and microwaving them for a few seconds. If you're using flour tortillas, you can heat them in the microwave or a warm oven.
2. Set Up a Taco Bar:
   • Arrange the warmed tortillas on a serving platter or in a tortilla warmer.
   • Place the vegan cauliflower soyrizo filling in a separate serving bowl.
   • Set out the cilantro slaw in a bowl or serving dish.
   • Place any optional toppings you'd like to offer in small bowls or dishes.
3. Assemble the Tacos:
   • Allow your guests to assemble their tacos according to their preferences. Here's a typical taco assembly order:
     • Start with a warm tortilla.
     • Add a generous spoonful of the vegan cauliflower soyrizo filling to the center of the tortilla.
     • Top with a scoop of cilantro slaw for a fresh and crunchy contrast.
     • If desired, add any optional toppings like guacamole, vegan sour cream, vegan cheese, sliced jalapeños, or diced tomatoes.
     • Squeeze a wedge of lime over the top for a burst of citrusy flavor.
4. Serve and Enjoy:
   • Serve the assembled tacos immediately while they are warm. Arrange them on a large platter or individual plates.
   • Encourage your guests to customize their tacos to their liking, and don't forget to provide extra napkins, as tacos can be delightfully messy to eat.
5. Pair with Sides:
   • Consider serving your tacos with a side of Cilantro Lime Rice, refried beans, or tortilla chips and also salsa for a complete and satisfying meal.

Storing

Storing leftover cauliflower soyrizo tacos with cilantro slaw properly is essential to maintain their freshness and prevent them from becoming soggy. Here's how to do it:

1. Separate Components:

• If you have any leftover components, such as the cauliflower soyrizo filling, cilantro slaw, and optional toppings, it's best to store them separately in airtight containers. This helps maintain the individual textures and flavors.

2. Tortillas:

• If you have leftover assembled tacos with tortillas, it's best to disassemble them. To illustrate, remove the cauliflower soyrizo, slaw, and toppings from the tortillas and store them separately. This also prevents the tortillas from becoming overly soft and allows you to reheat them separately.

3. Refrigeration:

• Store the leftover components in the refrigerator within 2 hours of preparing the tacos. Use airtight containers or sealable plastic bags to prevent moisture loss and maintain freshness.
• Leftover cauliflower soyrizo filling can be refrigerated for up to 3-4 days.
• The cilantro slaw can be stored for up to 2-3 days, but it's best when fresh. If it starts to wilt, you can toss it with a bit more lime juice and fresh cilantro before serving.

4. Reheating:

• To reheat the cauliflower soyrizo filling, you can do so in a microwave-safe container in the microwave. Alternatively, reheat it in a skillet over medium heat with a splash of water or vegetable broth to prevent it from drying out. Stir occasionally until heated through.
• For tortillas, you can warm them in a dry skillet or microwave them for a few seconds, as needed.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

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