Black Bean and Cauliflower Vegan Tacos

Step 1

1. Prepare the cauliflower "rice" by removing the leaves and bottom stem from the cauliflower. Grate the cauliflower using either a box grater or the food processor to produce rice-sized pieces. To use the food processor, cut the cauliflower into quarters and then cut or break each quarter into pieces. Process one quarter at a time, pulsing on and off, until grated. Be careful not to over-process or you'll have cauliflower dust!

Step 2

2. Once the cauliflower is grated, reserve one tablespoon of the grated cauliflower for garnish and heat a very large skillet over medium-high heat. Add the olive oil and onion. Cook, stirring, until it begins to brown. Add the cauliflower and garlic and saute for 3-4 minutes. Add 1 tablespoon of chili powder and continue cooking until the cauliflower is tender, about 4 more minutes.

Step 3

3. Drain and rinse the beans well and add them to the skillet. Add the remaining chili powder and all remaining seasonings. Add the tomatoes and stock, cook on medium until heated through and flavors are combined. Add salt to taste.

Step 4

4. To serve, place about 1/3 cup of filling in a small corn tortilla and garnish with lettuce, cherry tomato salsa fresca, sliced avocado, cilantro, and a sprinkle of grated cauliflower. I like to use a pinch of finishing salt such as Maldon Sea Salt. Allow about 3 tortillas per person. Cherry Tomato Salsa Fresca: 1 pint cherry tomatoes 1 jalapeno, chopped red onion, chopped 1 garlic clove 2 Tablespoons cilantro salt and pepper to taste Place all ingredients into a Kenmore blender and pulse till combined. Can be made up to 2 days in advance. Serve at room temperature for best flavors.