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Cauliflower Soyrizo Tacos with Cilantro Slaw

Cauliflower tacos filled with beans, slaw and lime wedges.
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5 from 1 review

Roasted cauliflower tacos filled with soyrizo and pinto beans and topped with guacamole and cilantro slaw mix. 

Ingredients

Scale

For the Cauliflower

1 large head cauliflower

2 tablespoons olive oil

2 tablespoons soy sauce (tamari for gluten-free)

1 tablespoon sriracha

1/2 teaspoon salt

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/4 teaspoon black pepper

For the Slaw

10 ounce bag mixed shredded cabbage*

1/4 cup cilantro, chopped

3 tablespoons rice vinegar

juice of 1 lime

1/4 teaspoon salt

For the Soyrizo

1 tablespoon olive oil

6 ounce package soyrizo

1 15 ounce can pinto beans, rinsed and drained

cilantro-lime rice (This is a recipe I like for Instant Pot rice. I doubled it because I like a lot!)

guacamole

8-10 corn tortillas

Instructions

  1. Roast: Preheat oven to 450 degrees F (230 C) and line a baking sheet with parchment paper. 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. 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. Mix: Make the slaw while cauliflower in baking. Add all ingredients to a large bowl and toss together. Cover and place in the fridge until ready to use to allow flavors to meld.
  3. Heat: 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. Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. 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. Top with slaw. Serve with cilantro-lime rice if desired.

Equipment

Notes

*Leftover elements will keep (stored separately and unassembled) in airtight containers in the refrigerator for 2-3 days. This recipe is not freezer-friendly. 

*When picking your bag of shredded cabbage, try to choose one that has multiple colors of cabbage and some shredded carrots in it as well. This will give your tacos more color!

*In terms of workflow, I would recommend making your guacamole first. Get it made and chilling in the fridge. Then start on your cauliflower. Once it is in the oven, make your slaw and get that chilling. Follow this by getting your rice started in the instant pot. Finish with your soyrizo so that it is warm when the cauliflower comes out of the oven.

*Nutrition information assumes 2 tablespoons of guacamole per serving and is based on approximations. 

Nutrition

Find it online: https://censoredbaker.com/cauliflower-soyrizo-tacos-with-cilantro-slaw/

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