Cauliflower Soyrizo Tacos with Cilantro Slaw
Roasted cauliflower tacos filled with soyrizo and pinto beans and topped with guacamole and cilantro slaw mix. Serve with cilantro lime rice if you are feeling like an over-achiever.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Savory Recipes
- Method: Roast
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Cauliflower
1 large head cauliflower
2 tbsp olive oil
2 tbsp soy sauce (tamari for gf)
1 tbsp sriracha
1 tsp sea salt
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp black pepper
For the Slaw
10 oz bag mixed shredded cabbage*
1/4 c cilantro, chopped
3 tbsp rice vinegar
juice of 1 lime
1/4 tsp sea salt
For the Soyrizo
1 tbsp olive oil
6 oz soyrizo
1 15oz 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!)
8-10 corn tortillas
Instructions
- Roast the Cauliflower: Preheat oven to 450 degrees F (230 C) 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.
- Prepare 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.
- 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.
- Assemble: Warm your tortillas before assembling the tacos. You can do this by wrapping tortillas in tin foil and placing in an oven heated to 250 degrees F (120 C) for about 10 minutes. You can also place the tortillas on a plate and heat in the microwave for 20-30 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 and top with slaw. Serve with cilantro-lime rice if desired.
Notes
*Leftover elements will keep (stored separately and unassembled) in airtight containers in the refrigerator for 2-3 days. 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!
***When it comes to 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.
