Cauliflower Tacos

with Mushroom and Creamy Street Corn Salsa Avocado, Feta, Hot Sauce

By Diana Bezanski


cauliflower tacos

Roasted cauliflower

  • 1 head cauliflower
  • Extra virgin olive oil
  • Smoked paprika
  • Sea salt
  • Black pepper


  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper
  • Wash and cut cauliflower into florets, add to a bowl and toss with extra virgin olive oil.
  • Sprinkle the smoked paprika, season with salt and black pepper to taste.
  • Roast for 25 minutes until fork-tender and edges golden
  • Set aside when done

Cremini Mushroom

Slice and sauté in wide pan with extra virgin olive oil, sea salt and black pepper
Set aside when done.

Creamy Street Corn Salsa

  • Two cups fresh corn or frozen thawed
  • Vegan mayo
  • Minced red onion
  • Minced sliced pickled jalapeno  (start small)
  • 1 Tablespoon jalapeno juice
  • 1 Tablespoon lime juice
  • 2 Teaspoon smoked paprikaSmoked sea salt or plain sea salt to taste
  • 1 Teaspoon cumin powder
  • 1 ½  Teaspoon chili powder
  • Handful chopped cilantro

Creamy Corn

Add enough mayo to make for a creamy consistency followed by remainder ingredients. Toss well and taste for seasoning.

Assemble Tacos

Heat flour tortillas over open flame or in the oven at 350 degrees for 30 seconds

Add a smear of smashed avocado, followed by the mushrooms, cauliflower, corn salsa, feta and hot sauce. Enjoy!