Do you wish the cauliflower trend would die? Not me! Cauliflower is one of my all-time favorite veggies, especially in Mexican food. Marinate cauliflower in a simple yet umami-laden marinade, and it takes on a droolworthy meatiness. It’s basically the PERFECT meat substitute for tacos.

The richness of the cauliflower in this dish is paired with a tangy quick-pickled slaw ⁠— featuring carrots, red onions and purple cabbage ⁠— along with creamy avocado mash. The secret to the mash? It’s mixed with a bit of cream cheese and one of the best seasoning blends in the universe: Trader Joe’s Everything But the Bagel Seasoning. It is SO GOOD (you’ll never eat avocado toast the same way again).

Devour the tacos on their own, or pair them with a hearty side like oven-roasted sweet potatoes. All that’s missing is your favorite hot sauce!

INGREDIENTS: CAULIFLOWER

• 1 cauliflower head, chopped into small florets

• 1/4 c. olive oil

• 4 cloves garlic, minced

• Juice + zest of one lime

• 1 t. cumin

• 1 t. dried oregano

• 1 t. ancho chili powder

• 1/2 t. smoked paprika

• 1 T. soy sauce

• 1 T. vegan Worcestershire sauce

• Salt & pepper, to taste

INGREDIENTS: SLAW

• 1 red cabbage head, sliced into strips

• 2 large carrots, peeled & cut into matchsticks

• 1 red onion, sliced thin

• 1/2 c. balsamic vinegar

• 1/2 c. rice vinegar

• 1 c. water

• 2 T. white sugar

• 2 T. salt

INGREDIENTS: AVOCADO MASH

• 1 avocado

• 4 oz. light cream cheese (or vegan cream cheese)

• 1 T. Trader Joe’s Everything But the Bagel Seasoning

And don’t forget your favorite tortillas! We used a low-carb street taco tortilla.

STEPS

1) Add all cauliflower ingredients to a bowl and toss well to coat. Allow the cauliflower to marinate in the refrigerator for at least an hour.

2) Do the same with the slaw! Add all slaw ingredients to a bowl, toss well to combine and allow to pickle in the refrigerator for at least an hour.

3) Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and spread the cauliflower out evenly onto the paper. Roast for 50 minutes, tossing every 10 minutes.

4) Heat a pan over high heat. Place the tortillas onto the pan and cook until they start to brown. Flip the tortilla and brown the other side.

5) Add the avocado mash ingredients to a bowl. Use a fork to mash the avocado and mix it together with the cream cheese and bagel seasoning.

6) Assemble your tacos! Place a dollop of the avocado mash onto each tortilla and spread it out evenly. Top with cauliflower and garnish with the pickled slaw.