Ohhh you guys, how have you BEEN? I know I’ve been a little MIA lately, but there are some really awesome things in the works, that I absolutely CAN NOT WAIT to share with you. You might have seen some hints on Instagram & Twitter. We are going to have to hold out a little bit longer though, because the wheels are still turning, and things are still falling into place. It will definitely be worth the wait. I can guarantee that.
So, in the mean time, we’re going to celebrate with some Soyrizo Cauliflower TACOS! Recently I had the privilege of checking out Trejos Tacos in LA. What a great place. There’s scant indoor seating, but the outside seating is plentiful, shaded, and cool! They had so many vegetarian options, and that’s what inspired these tacos!
While I share a love of all tacos, lately I’m all about the crunchies. Yes, they’re a little bit more work, but the work is so worth it! I actually learned a trick from Carla Snyder for the crunchy tacos. In my earlier years, I’d always fry the tortillas first in a cast iron skillet, and THEN fill them. I learned that from my friends mom, and thought that was the only way.
Thanks to Carla Snyder, there’s a different (and more efficient) way! As you can see in the photos, you can oil your flat-top, or a large cast iron skillet, place the raw corn tortillas on it, and then put about 2-3 tablespoons of filling on one side. If you’re in a time crunch, you can add your fresh toppings here too. You then fold the tortilla over the filling, and continue to cook until you reach your desired crunchiness. It’s GENIUS!
Cauliflower Soyrizo Tacos
These crunchy, tacos are a perfect, sustainable, meatless alternative to regular tacos!
For The Quick Pickled Onions
- 1 Cup Thinly Sliced Onion
- 1/4 Teaspoon Salt
- 2 Tablespoons Coconut Vinegar Can also use Apple Cider Vinegar
For The Tacos
- 5-6 Cups Cauliflower Florets cut into small 1/2" pieces
- 15 Ounces Great Northern White Beans one can
- 9 Ounces Soyrizo
- 1/3 Cup Vegetable Stock
- 4-5 Ounces Cotija Cheese
- 1/4 Cup Fresh Cilantro Roughly Chopped
- 16 Corn Tortillas 6"
- 4 Tablespoons Olive Oil For Frying
- 1 Whole Lemon or Lime cut into 8 wedges
Preheat the oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper, or a silicone mat.
Add all the ingredients for the quick pickled onions in a bowl. Toss well, cover with plastic, and refrigerate until ready to serve the tacos.
In a large bowl, add the soyrizo and vegetable stock. Whisk until well combined. Add the cauliflower and beans, and toss well.
Pour cauliflower mixture on the baking sheet, and spread out evenly. Bake for 40 minutes, tossing three times during the cooking. You want the cauliflower to be tender, but not dried out. Remove from oven.
Heat a large skillet, or preferably a flat top over medium heat, and add a drizzle of one tablespoon of olive oil. Place four of the tortillas over the olive oil, using your hand to move them in a circular motion, coating one side of the tortilla well.
Add 2-3 tablespoons of filling on one side of the tortilla, and top with one teaspoon of cotija cheese, a few strands of pickled onions, and a sprinkling of cilantro. Flip the other side of the tortilla over the mixture, creating a taco shape. Let the tortilla crisp up on one side, about 2-3 minutes, and then carefully flip to the other side, and let crisp another 2-3 minutes. If you like it crispier, let it sit for a bit longer.
Repeat with the remaining taco shells and filling. Serve with extra pickled onions, cotija cheese, cilantro, and lemon or lime wedges.
Sweet Soyrizo Cauliflower Taco Love,