This comes from Food52’s Vegan cookbook which is just terrific. This has great, layered flavor and works well just on its own without the usual cheese or creamy sauces sometimes added to traditional tacos. Make sure to keep things moist by adding some additional oil when needed or even a patty of vegan butter if that’s available. Possibly serve with avocado on the side.
For x4-6 tacos you’ll need: x4-6 flour taco-sized tortillas, 1/2 head cauliflower (cored and broken into small florets), 1/2 red onion (chopped), 1/2 red bell pepper (cored, seeded and chopped), 1/2 Poblano pepper (seeded and chopped), x1 clove garlic (crushed and chopped), x2-4 scallions (chopped), 2 cups shiitake or oyster mushrooms (thinly sliced), 1/2 Tbs chili powder, 1/2 Tbs ground cumin, 1/2 Tbs ground coriander, 1/2 Tbs paprika, 1/2 tsp crushed red pepper, 1 tsp lime juice, olive oil, salt, fresh cilantro (roughly chopped).
Preheat the oven to 425. In a large bowl toss the cauliflower florets in 2 Tbs olive oil so that everything is coated. Then add the chili powder, cumin, coriander, paprika, crushed red pepper and a good grinding of salt. Toss again with your hands to cover everything well. Place onto a baking sheet and cook until brown and crispy – turning once or twice – about 20 mins.
Heat another 2 Tbs of oil in a skillet over medium heat. Add the red onion, Poblano and red pepper and cook over medium heat until the onion just starts to brown and soften – about 12-15 mins. Add the garlic and scallions and stir everything together until fragrant – about 1-2 mins. Add the mushrooms, another glug of oil or even some vegan butter and toss everything together. Cook over medium heat until the mushrooms are starting to brown and crispen – 8-10 mins. Turn off the heat and splash the lime juice over the top – stir well.
Place the tortillas on plates and add a layer of the mushroom/pepper mixture. Then top this with the roasted cauliflower and finish it off with a sprinkling of cilantro.