Ground Cauliflower Tacos with Spicy Almonds and Crunchy Slaw
Cuisine: Vegan
Serves: 8-10 Tacos
This recipe might be vegan, but it's tasty enough for meat eaters to crave. For serving sizes, consider one taco a snack, and three tacos a meal.
Spicy Almonds
  • 1 cup whole, unroasted almonds
  • 2 tablespoons hot sauce
  • 1 tablespoon low-sodium, gluten-free tamari
  • 1 tablespoon extra-virgin olive oil
Crunchy Slaw
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 small jicama, julienned
  • ½ cup whole spicy almonds (see recipe above)
  • Handful of cilantro, chopped
  • 1 lime, juiced
  • A pinch of sea salt (or pink Himalayan salt)
  • A pinch of freshly ground black pepper
Ground Cauliflower Tacos
  • ½ cup whole spicy almonds (see recipe above)
  • ½ of 1 large cauliflower or 1 small cauliflower, cut into florets (or about 3 cups)
  • 2 teaspoons chili powder
  • 1½ teaspoons ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sea salt (or pink Himalayan salt)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • A pinch of freshly ground black pepper
  • 2 tablespoons of extra-virgin olive oil
  • 1 package (6-inch) corn tortillas (or sprouted corn tortillas, if available)
For the spicy almonds:
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread almonds on the sheet and bake for 8 minutes.
  2. In a medium bowl, mix the hot sauce, tamari and oil. Remove almonds from the oven and let cool for 5 minutes. Add the almonds to the tamari mixture, coating evenly.
  3. Spread almonds back out on the baking sheet (leaving excess mixture in the bowl) and bake for an additional 5 to 10 minutes, stirring halfway through. Remove sheet from oven and let cool completely.
For the crunchy slaw:
  1. Toss all the ingredients together, ensuring the slaw is coated with lime juice. Add an additional squeeze of lime juice as needed.
For the tacos:
  1. Add the almonds to a food processor (or blender) and pulse until they break up into rice-like pieces. Transfer to a large bowl. Repeat with the cauliflower florets, 1 cup at a time. Transfer to the large bowl and repeat with the remaining cauliflower.
  2. Mix the chili powder, cumin, paprika, red pepper flakes, salt, garlic powder, onion powder, oregano and pepper in a small bowl. Set aside.
  3. Heat a medium-sized skillet over medium heat with the oil. Once heated, add ½ tablespoon of the spice mixture and toast for about 30 seconds. Add the cauliflower-almond mixture and stir to coat well. Cook for about 5 minutes until cauliflower is cooked through. Season with the additional spice mixture.
To serve:
  1. Warm the corn tortillas on the stove. If you have a gas burner, turn it on medium and put the tortilla directly on the burner for 20 to 30 seconds or until warm. Remove and keep warm in a clean dish towel while you repeat with the remaining tortillas.
  2. Top tortillas with about ⅓ cup of the cauliflower mixture and ¼ cup of crunchy slaw. If desired, serve with sliced avocado, salsa and hot sauce.
Recipe by Fit Bottomed Girls at