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Jerk Cauliflower Tacos with Mango Salsa

October 4th, 2015 § 0 comments

IMG_3444 (1)It’s a tradition at my house to get together with friends on Sunday nights, make good food together and watch (and discuss) The Walking Dead.   It’s the perfect wrap to a weekend before heading back into reality.  We like to call it “Ham Dinner” as many traditional Sunday meals are, but in reality my house is 100% animal-free (well, except for the family members).

On the menu this week were these tacos.  This meal is mind-blowing.  Move aside La Taqueria … there is a vegan taco in town that EVERYBODY is talking about!!

Ingredients:

For the taco filling:

Grapeseed oil
1 small head cauliflower, cut into small florets (about 6 cups/1.5 L)
1 Tbsp (15 mL) jerk seasoning or Creole/Cajun seasoning

IMG_3433 (1)Heat oil in large skillet over medium-high heat. Add cauliflower and cook until slightly charred, stirring often, about 8 minutes. Stir in jerk or Creole/Cajun seasoning and heat for 30 seconds.

For the salsa:

1 mango, peeled and chopped
1 small red bell pepper, diced
1/2 cup (125 mL) diced red onion
1/3 cup (80 mL) roughly chopped cilantro
Juice of 1 lime

IMG_3441 (1)To make salsa, toss together mango, red bell pepper, red onion, cilantro, and lime juice.

For the crema:

1 cup (250 mL) organic, GMO free silken tofu
1/2 avocado
Zest of 1 lime
Juice of 1 lime
2 small chipotle chili pepper in adobo sauce
1 garlic clove, chopped
1 tsp (2 mL) cumin
salt and pepper to taste

To make the crema, place the tofu, avocado, lime zest, lime juice, chipotle chili pepper, garlic, cumin, salt, and pepper in blender or food processor and blend until smooth.
10 sprouted corn tortillas, warmed
2 cups (500 mL) shredded cabbage

IMG_3442 (1)
Divide cauliflower among corn tortillas and top with shredded cabbage, mango salsa, and crema.  Consume with plenty of margaritas and good laughs.IMG_3443 (1)

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