Perfect for Meatless Monday or Taco Tuesday, these Vegan Teriyaki Cauliflower Tacos are topped with a simple but delicious pineapple salsa.
Monday, we meet again.
I know that a lot of people aren’t big fans of Mondays, and maybe if I was still in school or worked a job that I hated I would dread them too, but I actually don’t mind Mondays too much. Part of it is because I’m such a ritualistic person and Mondays bring me back to my normal routine, however the bigger part of it is that I just love what Mondays stand for.
Mondays symbolize a start of a new week. Everything is fresh – last week is gone and a new one is beginning and it can become anything you want it too. It’s a clean slate, a new start with endless possibilities.
What does all of this have to do with these Vegan Teriyaki Cauliflower Tacos?
Nothing really, I just needed a clever intro 😉
I guess these tacos do have something to do with Monday though, because they are meatless and fit perfectly into your Meatless Monday menus. So I guess we can go with that 😉
I’m really not sure where the craving for this pairing came from, other than the fact that lately I’ve pretty much been stuffing everything into a taco shell. And by everything, I clearly mean everything – just look at this taco combination!
Cauliflower, teriyaki sauce and pineapple. Ummm, random much?
If I’m being honest, these Vegan Teriyaki Cauliflower Tacos are 100% inspired by Ninja. Well, except for the meatless and vegan part. That part is mostly inspired by me. The flavor combination however, that’s all Ninja!
Though Ninja and I are drastically different, there are a few ways that we are similar as well.
One of those more prominent ways is how habitual and ritualistic we both are. Case in point – Ninja almost always orders the same thing at every restaurant we go too. It will either be chicken tenders and fries [because I’m married to a 5 year old] or some kind of Hawaiian inspired dish – such as a Hawaiian burger or chicken tacos. He’s a huge fan of the pineapple and teriyaki sauce combination, something that I never even tried until we got married!
So I guess you could say his influence is a big part of these tacos 🙂
And while the flavor combination really is drool worthy in these tacos, the thing that I’m most proud of would have to be the homemade teriyaki sauce.
Though you could use whatever teriyaki sauce you prefer, I highly suggest the sauce in this recipe. It’s perfectly sweet – not too much though – and thick enough to drizzle, coat or dunk. It’s pretty much my new favorite thing – and it’s so simple to put together!
But of course these tacos would be nothing without that pineapple salsa. Just a simple combination of fresh pineapple, red onion, cilantro, lime juice and sea salt, I neglected to add jalapeno to my salsa for one simple reason – I don’t do spicy foods! If you prefer your salsa with some actual kick to it, go ahead and chop a few jalapeños up and toss them in. I personally think the salsa is perfect without it – but go ahead and play with it! Isn’t that the best part about cooking at home anyway?
So, whether you are looking for the perfect recipe for Meatless Monday or a simply looking for a quick and delicious recipe for Taco Tuesday, these Vegan Teriyaki Cauliflower Tacos are the perfect solution!
- For the Cauliflower:
- 5 cups cauliflower florets
- 3 tablespoons olive oil
- ⅓ cup cornstarch
- For the Teriyaki Sauce:
- 1 cup water
- ¼ cup coconut sugar
- ¼ cup tamari
- 1 large clove garlic, minced
- ½ teaspoon ginger
- 2 tablespoons cornstarch
- ¼ cup water
- For the Pineapple Salsa:
- 2 cups fresh pineapple, diced
- ½ cup fresh cilantro, chopped
- ¼ cup red onion, minced
- 1 lime, juiced
- pinch sea salt
- Additional Ingredients:
- corn tortillas
- fresh cilantro
- For the Cauliflower:
- Preheat the oven to 400. Line a baking sheet with parchment paper.
- Toss the cauliflower florets with the olive oil and cornstarch. Bake for 30 minutes or until fork tender.
- For the Sauce:
- While the cauliflower is roasting, add the water, coconut sugar, tamari, garlic and ginger to a saucepan. Bring to a simmer. In a small bowl, whisk together the cornstarch and water. Stir into the saucepan and allow to simmer until it thickens. Remove from heat and set aside.
- For the Salsa:
- Toss all ingredients together in a small bowl. Set aside.
- To Assemble:
- Once cauliflower is roasted and cooled, toss with teriyaki sauce until well coated. To serve, distribute cauliflower amongst corn tortillas and top with salsa.
Has someone you know ever inspired a dish of yours?