Clean Eating Recipes: Ground Cauliflower Tacos

November 29, 2016

After some indulgent eating over the weekend, my body needs a break.  These ground cauliflower tacos from Clean Food Dirty City are the perfect meal to get me back on track.  Not only is this dish delicious, but it is healthy too.  The dynamic flavors and textures create a meal that is both familiar and out of the ordinary.  These days, riced cauliflower is available in the regular grocery store in the produce section or freezer case which makes this recipe even easier.  Stay tuned for more clean eating ideas from health coach and blogger Lily Kunin. 

Ground Cauliflower Tacos with Spicy Almonds and Crunchy Slaw
Makes 8 to 10 tacos, Serving size is 1 taco as a snack, 3 as a meal
Courtesy of Clean Food Dirty City 


For the Spicy Almonds:
1 cup whole, unroasted almonds
2 tablespoons hot sauce
1 tablespoon low-sodium, gluten-free tamari
1 tablespoon extra-virgin olive oil

For the Crunchy Slaw:
1 cup shredded green cabbage
1 cup shredded red cabbage
1 small jicama, julienned
1/2 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

For the Ground Cauliflower Tacos:
1/2 cup whole spicy almonds (see recipe above)
1/2 of 1 large cauliflower or 1 small cauliflower, cut into florets (or about 3 cups)
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt (or pink Himalayan salt)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 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)

Optional Toppings:
A few slices of fresh avocado
Salsa and/or hot sauce of your choice


For the spicy almonds: Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread almonds on the sheet and bake for 8 minutes. 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. 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: 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: 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. Mix the chili powder, cumin, paprika, red pepper flakes, salt, garlic powder, onion powder, oregano and pepper in a small bowl. Set aside. Heat a medium-sized skillet over medium heat with the oil. Once heated, add 1/2 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: 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. Top tortillas with about 1/3 cup of the cauliflower mixture and 1/4 cup of crunchy slaw. If desired, serve with sliced avocado, salsa and hot sauce.

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