You may or may not have noticed that I, as a general rule, don't eat a lot of meat. I like bacon too much to be a vegetarian and let's be honest, what is life with out cheese (even though I'm limited to non-cow related cheeses, the cheese world is too vast and wondrous and worth every decadent calorie to miss out on) so being a vegan is out of the question. ANYWAYS, it's not that I don't like meat, in-fact, I really like it, I just have to be rather choosy about where, when, and how I eat it (no normal grain fed products for this glutarded girl), also, I really don't like touching raw meat; it is slimy and cold and creepy and though I enjoy a good roast chicken, filet, or pork shoulder, I simply do not enjoy the icy feeling of death beneath my fingers (WOOF).
Now that you are all throughly grossed out, may I offer a rather unexpected alternative to your typical, meat filled dinner item? Don't judge this dish until you try it, because dear lord is it delicious and you, much like myself, will be left speechless at it's power to satisfy.
Cauliflower was always one of my favorite vegetables. Steam it, boil it, roast it, slather it with butter, I mean, who doesn't like cauliflower slathered with a lovely pat of butter!? The other day Drew and I were jones-ing some nachos (like ya do) and were rather low on the toppings scale. When looking in the crisper for some onion and tomato, I came across a half head of cauliflower that was precariously close to it's expiration date. It was obvious what needed to be done; I was going to turn that cauliflower into taco meat! (bet you didn't see that coming now did you?) YOU GUYS! This turned out to be one of my better strokes of culinary genius. It was savory and satisfying and all around a great addition to the aforementioned nachos. I have since used the same technique to make tacos, dips, and too many batches of vegan nachos to count (seriously, it is a wonder that I don't weigh 700 lbs).
So go a head, be brave, and try out this tempting recipe for your next taco night.
-CAULIFLOWER TACO (MEAT)-
What you will need:
1/2 head of cauliflower, roughly two cups*
1.5 tsp cumin
3/4 tsp adobo seasoning
1/2 tsp garlic powder
1/2 a lime
1.5 cups water
Rinse the cauliflower and pat dry. Chop into small pieces. Place the cauliflower in your skillet, pour water into the pan, squeeze the juice from the lime over the top and sprinkle with seasonings. Bring to a light boil, reduce heat and simmer until the cauliflower is soft and cooked through.
Use to top your favorite mexican inspired dishes! I would show you the nachos I coated with this round of deliciousness, but alas, they were devoured much to quickly.
P.s. Drew, a lover of all things red meat, is a huge fan of this recipe.
P.p.s. may I recommend the Daiya jalapeno garlic havarti if you go the vegan nacho rout
*question, why do cauliflower and lettuce come as "heads"? It is a rather disturbing term don't you think?