Ground Cauliflower Tacos with Spicy Almonds and Crunchy Slaw
For the spicy almonds:
Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread almonds on the sheet and bake for 8 minutes.
In a medium bowl, mix the hot sauce, tamari and oil. Remove almonds from the oven and let cool for 5 minutes. Add the almonds to the tamari mixture, coating evenly.
Spread almonds back out on the baking sheet (leaving excess mixture in the bowl) and bake for an additional 5 to 10 minutes, stirring halfway through. Remove sheet from oven and let cool completely.
For the crunchy slaw:
Toss all the ingredients together, ensuring the slaw is coated with lime juice.
Add an additional squeeze of lime juice as needed.
For the tacos:
Add the almonds to a food processor (or blender) and pulse until they break up into rice-like pieces. Transfer to a large bowl. Repeat with the cauliflower florets, 1 cup at a time. Transfer to the large bowl and repeat with the remaining cauliflower.
Mix the chili powder, cumin, paprika, red pepper flakes, salt, garlic powder, onion powder, oregano and pepper in a small bowl. Set aside.
Heat a medium-sized skillet over medium heat with the oil. Once heated, add 1/2 tablespoon of the spice mixture and toast for about 30 seconds. Add the cauliflower-almond mixture and stir to coat well. Cook for about 5 minutes until cauliflower is cooked through. Season with the additional spice mixture.
Warm the corn tortillas on the stove. If you have a gas burner, turn it on medium and put the tortilla directly on the burner for 20 to 30 seconds or until warm. Remove and keep warm in a clean dish towel while you repeat with the remaining tortillas.
Top tortillas with about 1/3 cup of the cauliflower mixture and some crunchy slaw. Serve with sliced avocado, salsa and hot sauce.
Recipe by Clean Food Dirty City for Almond Board of California.
Image by Sarah Elliot.