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Dinners

Cauliflower Taco Bowl

by Roxy, So Vegan September 10, 2019December 2, 2021
September 10, 2019December 2, 2021
Vegan Cauliflower Taco Bowl
  • Opt for a soy-free mayo to make this recipe soy-free.
  • We make our own taco seasoning mix using everyday spices. But you can speed things up even more using a pre-made mix from the supermarket.
  • We usually use tinned pineapple to keep things easy, unless of course we have a spare pineapple lying around!
  • The charred sweetcorn is optional, but it does bring a wonderful roasted flavour to the bowl.
  • Likewise you can experiment with different veggies and grains. Sometimes we use bulgur wheat for a simple twist.
  • The ranch dressing recipe is super simple and you can store any leftovers in the fridge (in an air-tight container) for up to 5 days.

Cauliflower Taco Bowl

Cauliflower Taco Bowl 😲 Did you know we have a cookbook? 👉 sovegan.co/cookbook

Posted by So Vegan on Tuesday, 10 September 2019

Cauliflower Taco Bowl

Serves: 2 people Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Cauliflower Taco Bowl 1/2 cauliflower 
  • 1 red pepper
  • drizzle of vegetable oil
  • salt & pepper

For the salsa:

  • 100g / 3.5oz tinned pineapple
  • 1/2 red onion
  • 150g / 5.3oz cherry tomatoes
  • 1 green chilli
  • 1 lime

To serve

  • 2/3 cup basmati rice (we use a basmati wild rice mix)
  • 400g / 14oz tinned black beans
  • 200g / 7oz tinned sweetcorn
  • handful coriander
  • handful lettuce leaves
  • lime wedges

For the taco seasoning if making from scratch:

  • 1 tsp paprika
  • 1/2 tsp cumin powder
  • 1/2 tsp garlic powder
  • pinch of chilli powder
  • 1/4 tsp onion granules
  • 1/4 tsp cinnamon powder

Ranch dressing (optional)

  • 1/2 cup vegan mayonnaise
  • 1 or 2 tbsp oat milk
  • 1/2 tsp dried dill
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder or 1 garlic clove, crushed
  • pinches of salt & pepper
  • 1/2 tsp apple cider vinegar (optional)
  • 1/4 tsp dried mixed herbs (optional)

Method

  1. Preheat the oven to 200°C / 390°F fan-assisted.
  2. Slice the cauliflower into bite-sized pieces and cut the pepper into thin strips, removing the seeds as you go. Transfer both to a baking tray and drizzle with oil, and season with salt and pepper. If you’re making the taco seasoning from scratch, combine all the ingredients in a bowl, then sprinkle the seasoning all over the veggies and combine with your hands. Roast for 20 minutes. 
  3. Meanwhile cook the rice as per packet instructions.
  4. To prepare the salsa, dice the pineapple, red onion, cherry tomatoes and green chilli, and transfer to a mixing bowl. Squeeze in the juice of the lime and season with salt and pepper. Stir to combine, then set to one side for later.
  5. Heat a little oil in a frying pan on a medium heat. Drain the sweetcorn and add to the frying pan. Fry for 5-10 minutes until charred, stirring occasionally.
  6. Once the rice is ready, drain and rinse the black beans and add them to the rice along with a pinch of salt. Stir to combine.
  7. Prepare the toppings by picking the leaves off the coriander, slice the lettuce and cut the lime into wedges.
  8. To build the cauliflower taco bowl, spoon half of the rice mixture into each bowl, followed by half the roasted red peppers, cauliflower, coriander, salsa, lettuce leaves and sweetcorn.
  9. Prepare the ranch dressing by combining all of the ingredients in a small mixing bowl. 
  10. To finish, drizzle the ranch dressing over the cauliflower taco bowls and voila!

 

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9 Comments
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9 Comments

Nikki September 10, 2019 - 3:26 pm

Which have you found works better in the dressing, almond or soy milk? And plain unsweetened?

Reply
Ben, So Vegan September 12, 2019 - 11:19 am

Unsweetened is definitely best! You want to avoid making the dressing too sweet – we use oat milk and it worked really well, but unsweetened soy milk would also work.

Reply
Agnes September 12, 2019 - 9:00 pm

I made it! It was adorable!

Reply
Roxy, So Vegan September 14, 2019 - 2:43 pm

Amazing! Thanks Agnes!

Reply
Gia November 21, 2019 - 3:24 am

Yummm – it was delicious! I’m a vegetarian so I modified it a bit to suit my allergy restrictions. My friends loved it too even though there was neither meat nor cheese. Yay!!!! Thank you xo

Reply
Joe February 6, 2020 - 10:22 pm

Hi!

This recipe is absolutely delicious and a big hit to whoever comes round for dinner. People go around screaming this recipe at their vegan friends.

This time, my flatmates are not in for dinner as planned, so I’ve prepared them some lunch boxes. I quite enjoy this freshly made, but do you recommend reheating this at all? I think not.

Reply
Ben, So Vegan February 20, 2020 - 8:58 am

Thanks Joe. We’d avoid reheating the rice, but it should be fine to reheat the cauliflower 🙂

Reply
Sharon Ilstrup November 1, 2020 - 6:52 pm

I made this last night for dinner and it was AMAZING! I also had it for breakfast today and it was the perfect breakfast! Being vegan AND GF is challenging. I’m so grateful for your recipes! I used Oat milk It was apparently sweetened but still tasted great! I used cilantro in the bowl too. Didn’t have any dill so just lots of other things – pepper, salt, smoked paprika. SO GOOD!!!!

Reply
Ben, So Vegan November 5, 2020 - 10:29 am

Ah amazing so glad you enjoyed it 🙂

Reply

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Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

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