Taco Salad with Cauliflower Crumble
This healthy taco salad is a whole foods, plant based recipe! Using cauliflower to replace the ground beef and a cashew based sour cream means you get to enjoy all of the delicious creamy flavors of a traditional taco salad without added cholesterol and unhealthy fats.
Ingredients
- 4 cups cauliflower, finely diced about 1/2 a head
- 1 can black beans, kidney beans or pinto beans about 2 cups
- 2 cups corn kernels
- 1 green pepper, sliced
- 1 head lettuce of your choice, chopped and washed
- 1 cup salsa, divided
- 1/2 cup cashew sour cream or other non-dairy sour cream
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- salt to taste
- cayanne pepper to taste **optional
To Top Your Salad
- diced green onion
- olives
- hot sauce
Instructions
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Heat a non-stick skillet over medium heat.
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Add the finely diced cauliflower to the skillet and sprinkle with the spices.
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Dry saute the cauliflower for 20-30 minutes, stirring occassionally. The cauliflower should be deply browned with crispy edges when it's done cooking.
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In a separate pot or pan add an inch of water and the sliced green pepper.
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Water saute the green pepper over medium heat for 5 minutes, until just tender.
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Open the can of beans and rinse under hot running water.
Assemble the Salad
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Divide the lettuce, cauliflower, beans, corn, and green pepper evenly between 4 bowls.
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Top the salads with 1/2 cup salsa, 1/4 cup cashew sour cream, fresh green onion , olives and hot sauce.
Recipe Notes
**Calorie and nutritional information is an estimate only.