A few months ago I had the honor of being one of the first people Chef AJ had for the Iron Chef competition. We had to create a recipe using cauliflower, sweet potatoes, and sundried tomatoes. I instantly thought of making some sort of taco combo. What I didn't realize is this would become my all-time favorite taco recipe!
A recipe for me has to be easy but really flavorful. That way I can whip up tacos at a moment's notice with our busy schedule and our family can really enjoy how it tastes. This recipe checked all the boxes!
Some version of using the "taco meat" gets made just about every weekend. Tacos, nachos, lettuce cups, or even a walking taco recipe! I really hope you all will give it a try.
Print the recipe PDF here:
By: The Jaroudi Family
Serves around 6-8 people
1 cup sundried tomatoes (soaked in hot water and drained)
1 medium head of cauliflower
1/4 cup raw walnuts
1 medium-large sweet potato (baked and cubed)
1 tsp white miso paste
½ tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
¼ tsp cumin
¼ tsp black pepper
Shredded greens or cabbage
In a food processor pulse together cauliflower florets, soaked sundried tomatoes, raw walnuts, white miso, and taco seasoning. Move mixture to a large skillet and cook on medium-high heat until warmed -or- bake in the oven at 350 degrees for 10 minutes.
Add in cubed cooked sweet potato and shredded greens or cabbage.
We like serving this with warm corn tortillas, on a salad, or on top of a whole grain.
You can also add in black beans or pinto beans!
For a nut free option, you can leave out the walnuts.
I hope you'll give this recipe a try, and let us know if you liked them!
We love seeing photographs of our recipes and just in general hearing from you guys!
Wishing you all the best,