Vegan Cauliflower Pineapple Tacos

Vegan Cauliflower Pineapple Tacos

DATE: September 27, 2022
  • Dairy-Free
  • diet
  • dinner
  • meal type
  • Something to Taco 'Bout
  • vegan
  • vegetarian
What a perfect way to introduce our Something to Taco ‘Bout Taco Spice Blend to you! This delicious and unique recipe for a meatless taco is perfect for when you are craving Mexican flavors and looking for a healthy twist. The cauliflower is used as a substitute for pork in this tiki-style, sweet and savory taco using pineapple chunks that are roasted to perfection with the cauliflower and our Something to Taco ‘Bout spice blend. The fixings make the meal. Add sliced jalapeños, pico de gallo, pickled red onions and the most amazing cashew queso to complete this taco dinner. So what are you waiting for? Grab the spice and give them something to talk about with this recipe!
  • Serves: 4
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Something To Taco 'Bout

Something To Taco 'Bout

Taco spice blend
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FOR THE TACOS

  • 8 small Blue or regular corn tortillas
  • 1 medium head yellow or white cauliflower
  • 1 cup ripe pineapple cut into small chunks (canned, diced ok, but be sure to drain well)
  • 2 tbsp olive oil
  • 2 tsp Healthy On You® Something to Taco 'Bout Taco Spice Blend
  • 1 tsp sea salt
  • Optional garnishes: diced avocado, cilantro, green onion, pico de gallo, jalapeño, thinly sliced, pickled red onions, lime wedges

CASHEW QUESO

  • 1 cup Raw cashews
  • 1 cup water
  • 2 tbsp nutritional yeast
  • 4 ounces tomato sauce
  • 1 tsp sea salt
  • ¼ tsp chili powder
  • ¼ tsp turmeric powder
  • ¼ tsp cayenne pepper
  • 1 tsp agave nectar

Directions

FOR THE TACOS

  1. Preheat the oven to 425 F° and preparea 9x13 baking sheet with parchment paper.
  2. Break apart the cauliflower into 2-3 inch florets.
  3. In a large glass bowl, toss the pineapple with the cauliflower florets and add the olive oil, Something to Taco "Bout spice and sea salt.
  4. Spread evenly on the baking sheet and bake for 20-25 minutes until the cauliflower is fork-tender and crispy on the edges. Remove from the oven and set aside.

FOR THE CASHEW QUESO

  1. Place the cashews and water in a high-powered blender and blend for 20 seconds. Allow to rest for 15 minutes.
  2. Add the remaining ingredients to the blender and blend until smooth for 20-30 seconds. If the mixture is thick, add a tablespoon of water at a time to get a velvety smooth consistency.
  3. Remove from the blender, add to a small saucepan and keep warm over low heat.

PUT THE TACOS TOGETHER

  1. Heat the tortillas over a grill or use a cast iron pan to warm them through. Lay them on a plate and add a smear of the cashew queso to each.
  2. Add two heaping spoonfuls of the baked cauliflower and pineapple mixture.
  3. Top with cilantro, pico de gallo, jalapeño slices, shredded cabbage, pickled red onions. Enjoy!

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