If you want to know how these delicious veggie-friendly tacos taste you can go on and skip to the second paragraph, but I wanted to start out by explaining why recently I’ve opted for making more vegetarian recipes on the blog. Being born and raised in Iowa I’m definitely a meat and potatoes kind of girl. I love a good rare steak, sizzling bacon, and fried chicken, however I want to be mindful about where my meat is coming from. I want to get away from super market meat and look for local farmers raising their animals humanely and not in a mass produced way. My parents purchase half of a cow once a year from a local farm that gets processed at a local meat locker, and it’s where 95% of our beef comes from. It actually ends up being much cheaper than purchasing from a local grocer as well. So that being said.. I’m still an omnivore, but I’m going to be a more mindful one and that will mean a little less meat consumption.
Now onto the good stuff!
I didn’t even really notice that these were vegetarian tacos because I kind of wolfed them down. They were spicy, filling, and really quick to make. The cauliflower actually finished cooking before I had my coleslaw and sauce made! The cauliflower was tossed in olive oil and spices, then roasted in the oven, leaving the edges nice and crispy. Crunchy coleslaw made with fresh bell pepper and jalapeño adds a bit of spice and kick, and a zesty avocado cilantro sauce made with Greek yogurt helps balance the spice so it’s not overpowering. These are great to whip up for a quick family dinner (the kids won’t even know they’re eating cauliflower!) or for a party when you’ll be serving guests with varying diet choices.