50 minutes
A delightful vegetarian taco recipe featuring roasted cauliflower and sautéed oyster mushrooms wrapped in crisp corn tortillas.
Cauliflower, cut into small florets
cups
Olive Oil, divided
tablespoons
tablespoons
tablespoons
teaspoons
teaspoons
pinches
to taste
Vidalia Onion, thinly sliced
cups
Poblano Chiles, thinly sliced
each
Bell Pepper, chopped
cups
Garlic, minced
cloves
Oyster Mushrooms, thinly sliced
0 oz
Lime Juice, freshly squeezed
teaspoons
Corn Tortillas, crisp
each
Fresh Cilantro, chopped, for garnish
cups
1. Roast the Cauliflower
Preheat your oven to 425°F (220°C). In a large bowl, toss cauliflower florets with 2 tablespoons of olive oil, chili powder, smoked paprika, ground coriander, ground cumin, red pepper flakes, and a pinch of salt. Spread the seasoned cauliflower on a rimmed baking sheet and roast for about 20 minutes until slightly charred.
2. Sauté the Vegetables and Mushrooms
While the cauliflower roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion, poblano chiles, and red bell pepper. Sauté for about 15 minutes until tender. Then add the minced garlic and oyster mushrooms, season with salt and pepper, and continue to sauté for 5 to 8 minutes. Stir in the lime juice at the end.
3. Assemble the Tacos
Fill each crisp corn tortilla with the roasted cauliflower and the mushroom mixture. Garnish with fresh cilantro. Serve immediately.
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