These easy cauliflower tacos are so good you will have a hard time guessing that they are not made from beef! Cauliflower has the ability to soak up flavors and when in rice form and cooked with the mushrooms, it tastes just like taco meat but so much better for you.
1 small head cauliflower, riced
4 ounces mushrooms (crimini), cleaned
1 roma tomato, diced fine
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Preheat oven to 350 degrees F
To make cauliflower rice, cut out the core of the cauliflower, cut into florets and put into a food processor. Lightly pulse until it has a rice like consistency. Set aside.
Put the mushrooms into the food processor and pulse until they are ground up. Add to the cauliflower.
Add the tomato and taco seasoning to the cauliflower and mushroom mixture and mix well.
Cover a baking sheet with parchment paper and spread the mixture evenly over it. Bake for 30 minutes.
Take out of the oven and stir, laying the mixture flat on the sheet and bake for another 15 minutes.
Fill taco shells or lettuce leaves with the mix and garnish with salsa, shredded lettuce and some shredded vegan cheese.