There is pretty much nothing in this world better than Mexican food, right?
Maybe the only thing that can make it better is if it’s paleo friendly, keto friendly, low carb, and totally gut healthy. This delicious cauliflower taco recipe checks all those boxes.
With some simple changes, like buying (or making!) your own almond flour tortillas and using cauliflower instead of beans or tofu, these are completely unprocessed and whole foods based and good for you. Almonds are so good for your gut as they are full of prebiotics which feeds your good gut bacteria. Plus, you can adjust the level of spice to suit your needs without losing any of the vital, smoky flavor.
- 1 head cauliflower, trimmed and chopped into small bits
- 1-2 Tbsp oil (avocado or coconut is best, or, if avoiding oil, sub with water)
- 1 1/2 tsp ground cumin
- 1 tsp chili powder (mild, medium, or hot to your taste)
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- ½ tsp turmeric (optional)
- 4 cloves garlic, skin on
- 1/4 cup raw almonds
- 1 15-ounce can tomatoes, drained (fire roasted is best)
- 2 cloves raw garlic, peeled
- 2 Tbsp oil (olive or sub water)
- 1 lime, juiced
- 1/4 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp sea salt, plus more to taste
- 1 Tbsp maple syrup, plus more to taste
- 1-2 chipotle peppers in adobo sauce
Almond Flour Tortillas (makes 12)
- 1 1/4 cups almond flour
- 1/2 tsp sea salt
- 3/4 cups water
- 2 1/4 Tbsp oil (sunflower is best here)
- 12 almond flour tortillas
- Lime juice / wedges
- Optional (but highly recommended): Fresh cilantro
- optional: Thinly sliced red cabbage
- optional: Pepitas
- Make the almond flour tortilla dough first. Combine the almond flour with salt in a mixing bowl. On a low setting, slowly pour in the water until a batter forms. Add in half the oil and work with your hands. Cover and set aside for 30 minutes.
- Preheat your oven to 400F. Mix together all the ingredients under cauliflower in a mixing bowl and spread on a baking sheet. Roast for 20-25 minutes on the bottom rack until tender and light brown.
- On the middle oven rack, dry roast the raw almonds and the unpeeled garlic cloves for 10-12 minutes. The almonds will start to crack and the garlic will turn a gorgeous brown colour.
- Combine all the chipotle sauce ingredients in a blender (the higher speed the better). Blend until creamy and smooth, scraping down the sides as needed. You may find you need to adjust the flavours to your own taste here, just make little changes at a time if you do.
- Make your tortillas. Divide your dough into 12 equal balls and roll out flat and round. With the rest of the oil, grease a frying pan over medium heat and cook the tortillas one at a time. They’re ready to flip when they start puffing up, roughly 20-30 seconds per side.
- Serve immediately! The warmer the tortillas the better. Put a generous scoop of cauliflower pieces in your wrap and top with your spicy sauce. Top with any or all of the optional garnishes and enjoy!
- These tacos are best eaten fresh, but you can store leftover cauliflower for 3 days and leftover sauce for up to 1 week (or freeze for 1 month).