Soyrizo Cauliflower Tacos Recipe

Name: Soyrizo Cauliflower Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE QUICK-PICKLED ONIONS:; 1 cup Thinly Sliced Red Onion; 1/4 teaspoons Salt; 2 Tablespoons Coconut Or Apple Cider Vinegar; FOR THE TACOS:; 9 ounces, weight Soyrizo; 1/3 cups Vegetable Stock; 6 cups Cauliflower Florets Cut Into Small 1/2-inch Pieces; 1 can (15 Oz. Size) Great Northern White Beans; 4 Tablespoons Olive Oil, For Frying; 16 whole Corn Tortillas; 5 ounces, weight Cotija Cheese, Crumbled; Fresh Chopped Cilantro; 1 whole Lemon Or Lime Cut Into 8 Wedges

Servings: persons

FOR THE QUICK-PICKLED ONIONS:
1 cup Thinly Sliced Red Onion
1/4 teaspoons Salt
2 Tablespoons Coconut Or Apple Cider Vinegar
FOR THE TACOS:
9 ounces, weight Soyrizo
1/3 cups Vegetable Stock
6 cups Cauliflower Florets Cut Into Small 1/2-inch Pieces
1 can (15 Oz. Size) Great Northern White Beans
4 Tablespoons Olive Oil, For Frying
16 whole Corn Tortillas
5 ounces, weight Cotija Cheese, Crumbled
Fresh Chopped Cilantro
1 whole Lemon Or Lime Cut Into 8 Wedges

1
Preheat oven to 400u00b0F. Line a baking sheet with parchment paper or a silicone mat.
2
Add all ingredients for the quick-pickled onions in a bowl. Toss well, cover with plastic, and refrigerate until ready to serve the tacos.
3
In a large bowl, add soyrizo and vegetable stock. Whisk until well combined. Add cauliflower and beans, toss well.
4
Pour cauliflower mixture on the baking sheet and spread out evenly. Bake for 40 minutes, tossing three times during cooking. You want the cauliflower to be tender but not dried out. Remove from oven.
5
Heat a large skillet, or preferably a flat top over medium heat, and drizzle in 1 tablespoon of olive oil. Place 4 of the tortillas over the olive oil, using your hand to move them in a circular motion, coating one side of the tortilla well.
6
Add 2-3 tablespoons of filling on one side of the tortilla, and top with 1 teaspoon of cotija cheese, a few strips of pickled onions, and a sprinkling of cilantro. Flip the other side of the tortilla over the mixture, creating a taco shape. Let the tortilla crisp up on one side, about 2-3 minutes, and then carefully flip to the other side, and let crisp another 2-3 minutes. If you like it crispier, let it sit for a bit longer.
7
Repeat with remaining taco shells and filling. Serve with extra pickled onions, cotija cheese, cilantro, and lemon or lime wedges.

882

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE QUICK-PICKLED ONIONS:, 1 cup Thinly Sliced Red Onion, 1/4 teaspoons Salt, 2 Tablespoons Coconut Or Apple Cider Vinegar, and more.

Yes, Soyrizo Cauliflower Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soyrizo Cauliflower Tacos

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