Let’s talk about meaty veggies! What’s a “meaty” veggie? A vegetable that when seasoned and cooked properly, can stand in for meat in a recipe. Cauliflower, eggplant, zucchini, jackfruit, mushrooms, beets, and potatoes also can make great stand-ins for meat. But cauliflower always wins my heart. In this recipe, It gets seasoned, seared, and stuffed into tacos!
- 1 tablespoon coconut oil
- 1/2 head cauliflower, broken into florets
- 15 oz chickpeas, drained, rinsed, and patted dry
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon fresh lime juice
- 6-8 small corn or flour tortillas
- 1 recipe for pico de gallo
- 1/4 cup fresh cilantro, roughly chopped
- Optional taco toppings: avocado, vegan sour cream, etc.
- Heat the coconut oil in a cast iron skillet set to medium-high heat. Once hot, add the cauliflower. Sauté for 5-7 minutes, letting some of the edges get brown and crispy.
- Add the chickpeas, salt, and spices. Sauté for 5-7 more minutes, stirring occasionally, letting the chickpeas brown. Turn off the heat. Add the lime juice and toss to coat.
- Warm the tortillas (either by wrapping in foil and baking at 375 F for 10 minutes) or by placing each tortilla in a hot skillet (cast iron is proffered) for 30-45 seconds, until warm.
- Take a warm tortilla and fill it with cauliflower and chickpeas. Top with pico de gallo, cilantro, a squeeze of lime juice, and any other toppings you may want!