Caramelized Cauliflower and Poblano Slaw Tacos

Name: Caramelized Cauliflower and Poblano Slaw Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon Primal Kitchen Avocado Oil; 1 large poblano pepper, stems and seeds removed, julienned; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 3 cups shredded red cabbage; 1/3 cup Primal Kitchen Cilantro Lime Dressing &amp; Marinade; 1/4 cup fresh cilantro, roughly chopped, stems included; 1 large head of cauliflower, cut in bite-sized ½” to ¼” pieces (about 6 cups); 1/2 cup Primal Kitchen Chipotle Lime Mayo; 2 tablespoons Primal Kitchen Avocado Oil; 1 tablespoon lime zest; Kosher salt and freshly ground black pepper; 12 grain-free tortillas, warmed; Primal Kitchen Chipotle Lime Mayo; Diced avocado; Fresh cilantro, roughly chopped, stems included; Thinly sliced radishes; Toasted pepitas, salted; Lime wedges

June 23, 2023

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Ready for vegetarian tacos that please the whole crew? In this delicious recipe from premium non-stick ceramic cookware maker, GreenPan, cauliflower caramelized with avocado oil and Chipotle Lime Mayo becomes the hero of tasty veggie street tacos. Made with premium ingredients like organic, cage-free eggs and organic chipotle powder, this zesty condiment delivers a knockout punch of flavor.

Dusted with spices and nestled along crispy cabbage slaw made with our Cilantro Lime Dressing, it's a sturdy filling for grain-free tortillas. For the final step, a hearty squeeze of mayo adds even more depth to this already complex dish. Serve up a taco trio for an easy date night dinner or pair them with crispy grain-free chips for Taco Tuesday with the fam.

Caramelized Cauliflower and Poblano Slaw Tacos

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Calories

809

Perfectly golden-brown and caramelized cauliflower is the star of this taco thanks to quickly combining it with Primal Kitchen Chipotle Lime Mayo before searing. Topped with a delicious and crunchy poblano and cabbage slaw, it’s a quick and easy but flavor-packed veggie taco!

Author:

GreenPan Kitchen Team

Image of Caramelized Cauliflower and Poblano Slaw Tacos

Ingredients

For the slaw:

1 tablespoon Primal Kitchen Avocado Oil
1 large poblano pepper, stems and seeds removed, julienned
1 teaspoon ground cumin
1/2 teaspoon kosher salt
3 cups shredded red cabbage
1/3 cup Primal Kitchen Cilantro Lime Dressing & Marinade
1/4 cup fresh cilantro, roughly chopped, stems included

For the cauliflower:

1 large head of cauliflower, cut in bite-sized ½” to ¼” pieces (about 6 cups)
1/2 cup Primal Kitchen Chipotle Lime Mayo
2 tablespoons Primal Kitchen Avocado Oil
1 tablespoon lime zest
Kosher salt and freshly ground black pepper

For serving:

12 grain-free tortillas, warmed
Primal Kitchen Chipotle Lime Mayo
Diced avocado
Fresh cilantro, roughly chopped, stems included
Thinly sliced radishes
Toasted pepitas, salted
Lime wedges

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Directions

Place a large GreenPan Frypan on the stovetop over medium-high heat and pour in the avocado oil. Once the oil is hot place the poblano pepper in the pan and sauté for 4 to 5 minutes, stirring or tossing occasionally, or until well seared and slightly charred in places. Stir in the cumin and salt and cook another 1 to 2 minutes until the cumin is very aromatic. Transfer the poblano to a medium mixing bowl and allow it to cool.
Add the cabbage, Primal Kitchen Cilantro Lime Dressing & Marinade, and cilantro to the bowl with the poblano and stir to combine. Taste and adjust as desired with salt. Transfer the slaw to the refrigerator while preparing the cauliflower.
In a large mixing bowl combine the cauliflower, Primal Kitchen Chipotle Lime Mayo, and avocado oil, stirring until all the cauliflower is evenly coated. Wipe clean the Frypan used for the poblano and place it back on the stovetop over medium-high heat. Working in batches if needed, to ensure the frypan isn’t overcrowded (any more than a single even layer and the cauliflower won’t fully caramelize), sauté the cauliflower for 6 to 8 minutes, stirring or tossing occasionally, until cooked through and deeply golden brown. Transfer the cooked cauliflower to a large bowl and cover with foil to keep warm while the remaining cauliflower is cooking. Once all the cauliflower is cooked stir in the lime zest, taste, and adjust with more zest, salt, and pepper as desired.
To serve, fill each tortilla with a large spoonful of cauliflower followed by a bit more chipotle lime mayo and some of the slaw. Top with avocado, cilantro, radishes, and pepitas as desired, serving with lime wedges on the side.

Recipe Video

Recipe Note

For an extra kick, add half of a finely chopped medium jalapeño or serrano chili to the poblano peppers when sautéing!
While the tortillas can simply be warmed in the oven or a microwave, we love putting them in a hot skillet or even placing them quickly on the flame of a gas range to warm them while also getting a bit of color.
Nutrition information calculated using Cronometer and does not include garnishes.