VEGAN CAULIFLOWER RICE TACOS

a recipe that's veggie festive. 

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There's nothing I love more than a plate full of veggies. 

with the weather warming up and the atmosphere becoming more festive, I thought I'd load up some tacos with colorful, veggie fun.  

 

I've been pretty determined about eating LESS sugar, which means making sure my own food + meals are thoughtful, cooked, and ready to go. Having veggies prepared (steamed, cooked, roasted) is one of my favorite hacks for avoiding bad food choices. That way, when hunger strikes I reach for things that are cooked and green, rather than buying food while I'm out and about, tiding myself over with caffeine, or indulging in that 3 o'clock sweet. We're only human! Things are easier when you're prepared. 

I picked up a little pre-prepared moroccan cauliflower rice kit from Whole Foods the other night - you know, the kind where things come pre-portioned and cut;  only requiring that you toss the ingredients into a skillet and add some heat. I was inspired to grab some Cassava Tortillas from Siete, which I haven't had on hand in forever, and make some tacos!

Sometimes, you just don't want to invest a lot of cooking or clean up time into your dinner, and pre-prepared kits can be great timesavers (and dirty dish savers!) To me, cauliflower rice is the perfect meat substitute for taco filling, and Siete's grain-free tortillas make this meal meatless + grain-free. 

P.S. If you haven't tried this brand yet, it's a must!

The recipe is super easy to whip together on a weeknight and then pull you through the next few lunches or dinners as leftovers. I love when meals transition well into leftovers, and still taste just as delicious as the night you made them. 


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PLANT-FILLED CAULIFLOWER RICE TACOS

Serves 3;  (2 tacos ea.)  

INGREDIENTS:

MORACCAN CAULIFLOWER RICE: 

  • 3 cups riced cauliflower ( ~ 1 medium head of cauliflower, or ~ 2 small heads) 
  • 1/2 cup slivered carrots 
  • 3/4 cup chopped scallions (green onion)
  • spice blend (to taste): ground cinnamon, turmeric, cumin, ginger, pepper 

CONDIMENTS: 


DIRECTIONS: 

THE CAULIFLOWER FILLING: (makes 6+ tacos) 

  1. Add 1 tbsp olive oil to sauté pan over high-heat 
  2. Once the oil + pan are hot, add in the cauliflower rice, scallions, and carrots. Toss and cook. Season with salt and pepper.
  3. Add in the spice blend. 
  4. Cook on high. Stir frequently, for 1-2 minutes. The cauliflower should be tender but slightly crunchy. 
  5. Remove from heat. 

PUT TOGETHER YOUR TACOS:

  1. Siete Cassava tortillas  
  2. Add 1 tbsp of water to your skillet 

  3. Heat on low

  4. Warm one tortilla at a time until its edges begin to slightly curl. This softens the tortillas and makes them more pliable and willing to hold the filling of your taco. One side is enough - no need to flip it over.

LAYER UP: 

I added haricot verts to my plate for some cooked greens. I just steamed organic frozen ones from Whole Foods over the stovetop for 5-7minutes! Wa-La!


Enjoy, enjoy. If you love these, comment below and let me know. Or hashtag #EatsByEnchanted so I can see your creations. Cheers to a summer filled with much deliciousness, less sugar, and more plants! 

Xx.