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Maple Chili Cauliflower Tacos

These maple chili cauliflower tacos might be the BEST tacos I've ever made! Cauliflower is bathed in a maple chili marinade, roasted until slightly charred, and paired with a mango jalapeno salsa, avocado crema and pickled cabbage. Each bite is pure heaven.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients
  

Tacos

  • 1 head of cauliflower or 2 bags florets
  • 8oz seitan sub with 1 can black beans

Cauliflower Marinade

  • 1/4 cup olive oil
  • 1-2 cloves of minced garlic
  • 1 tbsp maple syrup
  • 1 tsp chili powder

Seitan/Black Bean Seasoning

  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp chili powder

Mango Jalapeno Salsa

  • 1 yellow mango, peeled & cubed
  • 1 small jalapeno, deseeded and diced
  • 1/2 cup of cooked/canned sweet corn
  • 2 tbsp fresh chopped cilantro
  • juice from 1-2 limes
  • 1/2 tsp chili powder
  • salt, to taste

Avocado Crema

  • 1 large avocado
  • juice from 1 lime
  • 3/4 cup plant milk
  • 1/4 - 1/2 cup water for thinning
  • pinch of salt

Instructions
 

  • Preheat the oven to 425.
  • Place cauliflower florets onto a sheet pan. Brush with the marinade. Roast for 20-25 minutes. Set aside.
  • While the cauliflower is cooking, saute the seitan or the beans with its seasoning for 2-3 minutes. Then set aside.

Mango Salsa

  • Dice the mango and jalapeno and add to a bowl. Add the chopped cilantro, lime juice, corn, salt, and chili powder. Gently mix until well incorporated. Set aside.

Avocado Cream

  • Blend the ingredients for the avocado crema in a high speed blender until smooth with desired thickness.
  • Assembled the tacos with cauliflower and Seitan, mango salsa, avocado crema, fresh cilantro and if desired, pickled cabbage/onions.