Cauliflower Tacos


548 cals



  • 1 head of cauliflower
  • 1 tbsp Protein World coconut oil 
  • 1 tbsp tamari sauce
  • 1 tsp honey
  • 1 lime (juice)
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 1 cup red cabbage (shredded)
  • 1/2 cup water
  • 1 tbsp apple cider vinegar
  • 1 cup nappa cabbage (shredded)
  • 1/2 cup carrots (grated)
  • 1 red bell pepper
  • 3 spring onions
  • 100g beef steak (cooked)
  • Corn Tortillas

Nutritional Info


  • Preheat the oven to 425 degrees Fahrenheit.
  • Chop your cauliflower into small pieces, and toss in a large bowl with coconut oil and a pinch of salt. 
  • Spread out evenly on a baking sheet and bake for 20-25 minutes, or until golden brown. 
  • In a large saucepan, add the tamari, lime, sesame oil, and allow to cook on medium-high heat for about a minute. Add your cauliflower and toss together in the sauce. Next add the sesame seeds. Set aside.
  • Place your red cabbage in a bowl with water, vinegar and salt. Allow to sit while you prepare the rest of the ingredients so your cabbage pickles. 
  • To make the slaw, toss the nappa cabbage, romaine lettuce, carrots, and pepper together in a bowl with lime juice and coconut oil. 
  • To assemble your tacos, place a tortilla down and start with some slaw on the bottom, followed by the pickled cabbage, then the asian glazed cauliflower. Top with sliced scallions and cooked beef steak. 
  • Roll the tortilla to secure the filling