Wednesday, October 15, 2014

Spicy Cauliflower Taco Salad

So, if you saw yesterday's vegan taco post, you saw that I made a ton of taco meat.  I didn't feel like eating that every day, so I changed it up and turned it into a salad.

These ingredients work wonderfully mixed together with light, fresh salad ingredients.  The heat is great, and the taco meat has enough sauce that you don't really need a dressing.  If you do, just grab more of that sweet adobo sauce you made for the tacos!

Spicy Cauliflower Taco Salad


  • 1 1/2 cups chopped romaine lettuce
  • 3 radishes, sliced thin
  • 1 tomato, chopped small
  • A few leaves of cilantro
  • 1 cup adobo cauliflower taco meat
  • optional topping:  vegan cheese, cracked pepper and tortilla chips

  1. Warm taco meat in oven at 350 degrees (F) for 10 minutes or until warm.
  2. Assemble salad ingredients in a large bowl.
  3. Top with warm taco meat, vegan cheese, cracked pepper, and tortilla chips.
  4. Add more adobo sauce if needed.

Now you have a delicious salad that's still hearty!


  1. Ooo, looks amazing. I gotta try making that taco meat!


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