Cauliflower Tacos


Crispy Cauliflower Tacos with Mango Salsa from

Crispy Cauliflower Tacos with Mango Salsa

Yield: 4 servings

(I have Paleofied this recipe)

Total Time: 45 minutes


For Mango Salsa:

  • 1 large mango, peeled, cored, and chopped into 1/2-inch cubes
  • 1/2 small red onion, finely diced (about 1/4 cup diced)
  • 1 jalapeño pepper, seeded and finely diced
  • 2 garlic cloves, minced
  • 1/2 tablespoon lime juice (from 1/2 lime)
  • 1/2 cup packed fresh cilantro, coarsely chopped
  • salt and pepper, to taste

For Crispy Cauliflower:

  • 1/3 cup olive oil, divided
  • 1 head cauliflower, cut into small florets (about 6 cups)
  • 6 tablespoons almond meal , divided
  • salt and pepper, to taste

For Tacos:

  • 8-10 small organic corn tortillas or plantain tortillas(paleo) scroll down for recipe
  • 1 avocado, pitted
  • 1/2 tablespoon lime juice
  • 1 cup finely shredded red cabbage (from about 1/4 medium head)
  • 1/2 cup mexican crema or coconut cream


  • To prepare salsa, combine mango, red onion, jalapeño, garlic in a medium bowl. Toss with lime juice and fold in cilantro. Season to taste with salt and pepper and set aside.
  • For cauliflower, heat half of olive oil in a large skillet over medium-high heat. Add half of cauliflower, stirring occasionally, until golden brown, about 7 minutes. Toss with half of almond meal and continue to cook until theyare golden brown, about 3 minutes more. Season to taste with salt and pepper. Transfer cauliflower to a bowl or platter to keep warm, and repeat with second half of cauliflower (cooking the cauliflower in two batches allows the cauliflower to get more brown and crispy).
  • To assemble tacos, coarsely mash avocado with a generous splash of lime juice. Spread a dollop of mashed avocado down the center of each tortilla. Top with a 1/4 cup of crispy cauliflower, a spoonful of mango salsa, a handful of shredded cabbage, and a drizzle of  cream sauce. Serve warm.


Plantain Tortillas

(makes 12 5″ tortillas) 
3 large or 4 small yellow plantains, about 2-2.5 pounds before peeling *
1/3 cup egg whites (about 2 eggs worth)
3 tablespoons lard or coconut oil, melted (I highly recommend lard if you have it!)
1 teaspoon lime juice
1/2 teaspoon salt
  1. Preheat your oven to 350.
  2. Peel and chop your plantains and place in a food processor.
  3. Puree until somewhat pureed, and then add the melted lard, egg whites, salt and lime juice.
  4. Puree until smooth.
  5. Drop about 2 tablespoons at a time onto a baking sheet lined with a lightly greased sheet of parchment paper, 4 per standard baking sheet (spaced as shown above)
  6. Smooth into a circle with the bottom of a ladle, getting as thin as possible, switching to wet fingers once the ladle stops being efficient.
  7. Bake for 15 minutes, until dry to the touch, and just starting to brown on the edges.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s