Smoky Mountain Cauliflower Steak Street Tacos

Allergens

Gluten (in some corn tortillas), Soy (in some vegan sour cream)

Ingredients

• 1 large cauliflower head, cut into 1
• inch thick steaks 3 tbsp olive oil 2 tsp smoked paprika 1 tsp ground cumin Salt and pepper, to taste 12 small corn tortillas Toppings: 1/4 cup fresh cilantro leaves, chopped 1/4 cup red onion, thinly sliced 1/4 cup vegan sour cream 1 jalapeño, thinly sliced (optional) Lime wedges

Instructions

1. Preheat a grill or grill pan to medium high heat. In a small bowl, mix together olive oil, smoked paprika, cumin, salt, and pepper. Brush the mixture onto both sides of each cauliflower steak.
2. Grill the cauliflower steaks for 5 7 minutes per side or until tender and slightly charred. Remove from heat and let cool slightly. Cut into bite sized pieces.
3. Warm corn tortillas on the grill for about 10 seconds each, turning occasionally to avoid burning.
4. Assemble tacos by placing cauliflower pieces, cilantro, red onion slices, and a dollop of vegan sour cream in each warm tortilla. Add jalapeño slices if desired. Serve with lime wedges.

Chef’s Insight

The smoky cauliflower pairs perfectly with the tangy vegan sour cream and zesty lime to create a dish that will transport you to a bustling street market in the Southwest.