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A lot of vegan tacos are filled with rice, beans, or faux meat, but vegetables can
provide plenty of substance and flavor all on their own. In this recipe, spice-
rubbed, crispy roasted cauliflower meets chewy, tender sautéed mushrooms, and
the result is a satisfying contrast of textures and flavors. Don’t be afraid to slightly
char the cauliflower; that will just give it an even better flavor—trust me on this
one. The garnish of cilantro complements the other flavors perfectly, but feel free
to use different toppings, such as salsa, guacamole, sliced avocado, or hot
1 head cauliflower, cut into small florets (6 to 8 cups/600 to 800g)
4 tablespoons (60ml) olive oil
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon ground coriander
1⁄2 teaspoon ground cumin
Pinch of red pepper flakes
Salt and pepper
1 cup (115g) thinly sliced Vidalia or Spanish onion
1 large or 2 small poblano chiles, thinly sliced
1⁄2 cup (75g) chopped red bell pepper
1 clove garlic, minced
6 ounces (170g) oyster mushrooms, thinly sliced
2 teaspoons freshly squeezed lime juice
8 (6-inch/15cm) crisp corn tortillas
1⁄2 cup (20g) chopped fresh cilantro, for garnish
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the cauliflower florets with 2 tablespoons of the olive oil
until evenly coated. Sprinkle with the chili powder, paprika, coriander, cumin, red
pepper flakes, and a generous pinch of salt. Toss again until the cauliflower is
evenly coated. Spread the cauliflower on a rimmed baking sheet.
3. Bake for 20 minutes, until crispy.
4. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium
heat. Add the onion, poblano, and red bell pepper and sauté until the onion is
tender and a bit golden, about 15 minutes. Add the garlic and sauté for another
minute. Stir in the mushrooms, then season with salt and pepper. Cook until the
mushrooms are tender and crispy (5 to 8 minutes). Remove from the heat and
stir in the lime juice. Taste and adjust the seasonings as desired.
5. For each taco, put 1⁄4 cup (60ml) of the mushroom mixture in a tortilla. Top
with some of the roasted cauliflower and a tablespoonful of cilantro.