Cauliflower Tacos

These vegan cauliflower tacos are deeeeelicious!

Truth be told, when I saw this recipe for Cauliflower Tacos I was hugely skeptical. 😬 I love Cauli Fried Rice but think 99.9% of Cauli Crust Pizzas are garbage so with hesitation I made this for lunch for both my girls and I!

And was not disappointed! ❤️ Even my kiddos ate it willingly and said they’d ask for it again sometime! #momwin

Nutritional Info (per serving):
Calories 71
Total Fat 5g
Carbohydrates 6g
Fiber 3g
Protein 3g

I’m constantly trying to sneak more cruciferous veggies into my diet, for all the amazing health benefits, plus overall tastiness factor doesn’t hurt either! Broccoli, cauliflower, cabbage, bok choy, and brussels sprouts are loaded with vitamins, fiber, and even contain cancer-fighting properties so…. if there’s ever a reason to get excited for colder months it’s because these powerhouse veggies are in season!

Yes I’m totally insinuating that you should be more excited for cauliflower than pumpkin spice lattes.

Priorities people! The more veggies you eat the more coffee you’ll be around to drink.

Or something like that. (*wink!)

Serves: 3 approximately 2/3 cup each)
Prep Time: 10 minutes
Cook Time: 7 minutes

Container Equivalents for my Portion Fix gang: 1 green, 1 tsp

3 cups riced cauliflower (I know this is really easy to do but not going to lie – I bought frozen riced cauliflower and just cooked it in the microwave as “step 1”)
2 tsp. chili powder
3/4 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground smoked paprika
1/2 tsp. ground coriander
1/2 tsp. sea salt (or Himalayan salt)
1/2 tsp. ground black pepper
1 Tbsp. olive oil

1. Combine cauliflower and all spices in a large mixing bowl; mix until thoroughly combined and set aside.
2. Heat oil in large skillet over medium-high heat until fragrant.
3. Add cauliflower mixture, making sure not to fill the skillet too full as this will impede browning. If you skillet is not large enough, work in batches; cook, stirring frequently, for 5 to 7 minutes, or until cauliflower is lightly browned and cooked through.

Recipe Note:
Cauliflower taco filling can be served in lettuce cups or on corn tortillas with your favorite toppings, such as chopped tomato, chopped onion, chopped bell pepper, cilantro, and/or lime juice.

(pic not mine – I’m not that fancy with “presentation” and I scarfed these down before ever thinking to take a pic! 😂 This pic is from

Recipe from the Fixate cookbook – if you’re interested in more recipes like these, reach out and I’ll help you get access to them (both digitally and in cookbook form!)

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