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Taco Salad shown in a white bowl with cauliflower meat crumble

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.

Course Main Course
Cuisine Vegan, American
Keyword Cauliflower meat, Taco Salad
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 230 kcal
Author Megan Kerry


  • 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


  1. Heat a non-stick skillet over medium heat.

  2. Add the finely diced cauliflower to the skillet and sprinkle with the spices.

  3. Dry saute the cauliflower for 20-30 minutes, stirring occassionally. The cauliflower should be deply browned with crispy edges when it's done cooking.

  4. In a separate pot or pan add an inch of water and the sliced green pepper.

  5. Water saute the green pepper over medium heat for 5 minutes, until just tender.

  6. Open the can of beans and rinse under hot running water.

Assemble the Salad

  1. Divide the lettuce, cauliflower, beans, corn, and green pepper evenly between 4 bowls.

  2. 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.