🌮 Best Cauliflower Tacos
With a Green Pico De Gallo + How to make juicy (not dry) cauli tacos!
Tacos! Everybody loves them! They are a total vibe. They are one of my favourite things to eat and they always make me think of warmer days, smoky flavours, eating with my fingers, the hit of chilli and the tang of lime all washed down by something chilled and refreshing in a tall glass. A good Cauliflower Taco is up there on my favourite warm-weather food!
As a long-time Pescatarian dining out at Mexican restaurants, a good prawn or fish taco aside, cauliflower is the only other viable option. But not everyone does cauliflower tacos well. Most of them are underseasoned and too dry. Like having a half-roasted piece of cauliflower wrapped in a little tortilla. These restaurants rely on you adding heaps of sauce and lime to make it palatable. So, a few years ago I started making cauliflower tacos at home. I would make chicken tacos for the boys and cauliflower tacos for me.
The recipe I share today is my go-to vegetarian taco recipe. It is a huge hit during spring and summer dinners when I don’t feel like cooking. Because this taco mix is literally throwing everything in a pan and roasting in the oven followed by tossing it all with a couple of secret sauces that make it jammy and spoonable. So juicy and good that you don’t need any sauce or topping, not even guacamole (although I’ll never say no to guacamole on my taco!)
So, what’s the secret to making a great cauliflower taco mix that is juicy, smoky, packed with flavour and utterly delicious? Four things!