Vegan Mexican Cauliflower
Robustly-flavored, vegan Mexican Cauliflower topped with vegan sour cream, creamy guacamole, black beans, tomatoes, onions, and more. So amazing you’ll forget you’re eating cauliflower!
Let me read your mind. You don’t like cauliflower. As someone who is not a big fan herself, I totally get it.
But give me a teeny chance and this Vegan Mexican Cauliflower just may be able to help you with that.
5 Kinds of Cauliflower in the World
There are 5 kinds of cauliflower in the world, so let’s just take a closer look.
1. Mushy
I know you’ve seen this. At a buffet or on a school lunch tray. Not even going to go there. Next …
2. Lightly-Steamed and Nicely-Seasoned
A favorite if you like cauli. But not so if you don’t.
3. Transformer Cauliflower
This is the cauliflower that gets made into pizza crust, buffalo wings, lasagna noodles, cookies (really?), and tater cauli tots. Where do people come up with this stuff?
4. Get-Along Cauliflower
The phlegmatic of cauliflowers, this one gets mixed into casseroles, burgers, pasta dishes, and stir-fries and seems to get along great with every ingredient.
5. And then there’s this Vegan Mexican Cauliflower.
Oh, wow. This can’t even be healthy cauliflower, can it?
This Vegan Mexican Cauliflower is my new favorite way to eat this boring healthy vegetable. It’s amazing and full of flavor!
Mexican Cauliflower
Ingredients
Toppings
- 1 recipe Jennifer's Kitchen Healthy Guacamole
- 1 recipe Jennifer's Kitchen Vegan Sour Cream - optional
- 1 1/2 cups hot, cooked, seasoned black beans - (see note)
- 5 – 6 medium Roma tomatoes, diced
- 1 small to medium sweet onion, diced small
- 1/2 cup minced fresh cilantro
Cauliflower
- 8 – 9 cups raw cauliflower florets - (about 1 medium head cauliflower)
- 1 – 2 tablespoons olive oil
- 7 teaspoons granulated onion - (2 tablespoons + 1 teaspoon)
- 4 teaspoons dried basil - (1 tablespoon + 1 teaspoon)
- 4 teaspoons dried oregano - (1 tablespoon + 1 teaspoon)
- 2 teaspoons granulated garlic
- 2 teaspoons sweet paprika
- 1 teaspoons cumin
- 1 1/4 teaspoon salt
- 1/4 cup lime juice - scant
Instructions
- Have toppings ready.
- Measure cauliflower florets and place into food processor. (Depending on the size of your food processor, you may want to do this in 3 or more batches.)
- Pulse until cauliflower is finely chopped (about the size of small grains of rice). You should have about 5 cups finely chopped cauliflower.
- Heat oil in a large skillet or pot over medium heat. Add chopped cauliflower and stir to coat with oil. Sauté, stirring often, for about 5 minutes or until cauliflower begins to turn golden.
- Meanwhile measure seasonings into a small bowl.
- After cauliflower has sautéed for 5 minutes, stir in seasonings. Add lime juice and quickly cover skillet. Cook on low for 5 to 10 minutes or until cauliflower is tender. (Cooking time will depend on the size of cauliflower pieces.) Stir occasionally to prevent cauliflower from sticking to pan. If necessary, add a tablespoon or two of water. (I’ve never had to add water, but I put this here to make sure I don’t get blamed for scorched cauli. 🙂 )
- To serve, place cauliflower on large serving platter or dish. Top with black beans, diced onion, and tomatoes. Sprinkle cilantro over all. Serve with guacamole on the side (and sour cream if desired). Serve immediately.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
Want More?
For more healthy and delicious recipes like this one that will simplify your journey to a healthier and thinner you, check out my
Caulipower
For very few calories, cauliflower provides you with a hefty serving of fiber, vitamin K, and folate.
Enjoy!
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This looks so delicious, and I cannot wait to try it. I don’t have any fresh cauliflower on hand. Can you use frozen?
Hi Dana,
I haven’t actually tried it with frozen cauliflower. Frozen cauli has a completely different texture, so I’m thinking it wouldn’t work. Sorry. 🙂
Super, and the presentation too. Love love love.
Costco sells ‘riced’ cauliflower which would speed up the prep time here. Can’t wait to try this!
Oh! I have a huge cauliflower, and wondered what to do with it. I will try your recipe, and can’t wait to try
the carob balls. I just need more time. Thank-you for this batch of recipes. God bless you for sharing
with me. I am so grateful for you!
Thank you, Judy for your comment. I am grateful to you too! I hope you love the recipe.
Thank you again for taking the time to comment.
Tried this recipe last night. We all loved it! Thank you for the talent and knowledge you share with all of us. We are truly blessed to have you leading our journey. God bless.
So happy to hear you liked it, Carol! Thank you for your comment. 🙂
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