Tacos are probably my all-time favorite. One of my favorite things to do as a kid was stand by the stove and help my mom make tacos. They were the classic childhood tacos – ground beef in a hard corn shell with cheese, shredded lettuce, salsa, etc. The other day I found myself with some leftover cauliflower rice and the perfect “ground cauliflower” tacos were born.
I’ve since made these tacos a few times and I prefer to leave the cauliflower in a larger “grain” for tacos so there is still some bite to it when it’s cooked. Adding some slivered almonds in with the ground cauliflower gives it the perfect texture and some added protein. I love these tacos with crunchy slaw, lots of avocado, and spicy almonds. Top with your favorite salsa (any tomatillo one would be great here) and you’re good to go. If you have leftover cauliflower rice, you can serve it deconstructed as a taco bowl!
For the spicy almonds: Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread almonds on the sheet and bake for 8 minutes.
In a medium bowl, mix the hot sauce, tamari and oil. Remove almonds from the oven and let cool for 5 minutes. Add the almonds to the tamari mixture, coating evenly.
Spread almonds back out on the baking sheet (leaving excess mixture in the bowl) and bake for an additional 5 to 10 minutes, stirring halfway through. Remove sheet from oven and let cool completely.
For the crunchy slaw: Toss all the ingredients together, ensuring the slaw is coated with lime juice. Add an additional squeeze of lime juice as needed.
For the tacos: Add the almonds to a food processor (or blender) and pulse until they break up into rice-like pieces. Transfer to a large bowl. Repeat with the cauliflower florets, 1 cup at a time. Transfer to the large bowl and repeat with the remaining cauliflower.
Mix the chili powder, cumin, paprika, red pepper flakes, salt, garlic powder, onion powder, oregano and pepper in a small bowl. Set aside.
Heat a medium-sized skillet over medium heat with the oil. Once heated, add 1/2 tablespoon of the spice mixture and toast for about 30 seconds. Add the cauliflower-almond mixture and stir to coat well. Cook for about 5 minutes until cauliflower is cooked through. Season with the additional spice mixture.
To serve: Warm the corn tortillas on the stove. If you have a gas burner, turn it on medium and put the tortilla directly on the burner for 20 to 30 seconds or until warm. Remove and keep warm in a clean dish towel while you repeat with the remaining tortillas.
Top tortillas with about 1/3 cup of the cauliflower mixture and some crunchy slaw. Serve with sliced avocado, salsa and hot sauce.
This post is in partnership with California Almonds. All opinions are my own – thanks for your support!
Photos taken by Sarah Elliot