Cauliflower, Bean Tacos with Escabeche

Catch all, Entree | March 18, 2016 | By

Tacos are all the rage lately (and maybe always have been) for good reason. They are a perfect way to combine a little bit of this and little bit of that into a little package. The secret to tasty tacos is packing flavor into every component and then layering those flavors and textures so that it bursts with every bite. I usually have different components on hand so that all I have to do when I am ready to eat is heat and assemble.

I discovered escabeche through and adapted their recipe here. It is basically “quick pickled” vegetables in an acidic marinade. (It is traditionally meats or vegetables.) I have been using it various ways, but I particularly love it as a garnish on tacos. I didn’t take as many process images as usual becuase I wasn’t planning on blogging this one but it was so good, I had to post! This is an image of a different batch of escabeche that I chopped a little smaller for a different application. (I’ll post that one soon!)


Escabeche in a mason jar

The guacamole used in this recipe is a very simple one. Normally I like to get a little fancier with my guac adding sliced tomatoes, jalapenos and cilantro, but I just wanted a creamy note here since there are a lot of other textures going on so I kept it simple.

For the beans, I had kidney beans on hand but could have used pinto or black beans as well.

Be sure to spice this up with your favorite hot sauce. I did!

Cauliflower, Bean Tacos with Guacamole and Escabeche
Mexican Cauliflower
  1. 1 head of cauliflower
  2. 2 large tomatoes
  3. 1 teaspoon grapeseed, coconut or other neutral oil
  4. 1 lime
  5. 2 garlic cloves, minced
  6. 1/2 teaspoon cumin
  7. 1/4 teaspoon smoked paprika
  8. 1/4 teaspoon onion powder
  9. 1/4 teaspoon mustard seed
  10. 1/4 teaspoon salt, or to taste
  11. dash of agave or other sweetener to taste
  1. 1/2 teaspoon cooking oil
  2. 1/2 of a white onion, diced
  3. 1/2 red pepper, diced
  4. 1/2 cup purple cabbage, chopped
  5. 1 clove of garlic
  6. 1 -15 oz can of kidney beans*
  7. 1/2 lime, juiced
  8. 1 tablespoon tamari
  9. 1/4 teaspoon of salt
  10. 1 handful of fresh cilantro, chopped
  1. 1 large avocado
  2. juice of 1/2 lime
  3. salt and pepper to taste
Escabeche Veggies:
  1. 1 zucchini, halved and sliced thin
  2. 1 squash, halved and sliced thin
  3. 2 carrots, peeled and sliced thin
  4. 1/2 cup red onion, sliced thin
  5. 1/4 cup purple cabbage, sliced thin
  6. 1- 2 jalapeño, seeded and sliced thin
Escabeche marinade
  1. 1/4 cup of plain or brown rice vinegar
  2. 3 tablespoons agave or other liquid sweetener
  3. 1/2 teaspoon dried oregano
  4. 1/4 teaspoon salt
Mexican Cauliflower
  1. Rinse, drain, trim and chop the head of cauliflower into small bite-sized pieces. Blanche the tomatoes. Peel the tomatoes and chop them into small chunks. Heat a large straight-sided sauté pan over medium high heat and add the oil. When the oil is hot, add the cauliflower and sauté until just starting to brown. Deglaze the pan with lime juice as they are browning. Add the tomatoes and stir for a minute. Lower the heat to medium and continue to cook for a few more minutes. Add the spices and simmer over low heat until the cauliflower is soft and all the flavors are infused (about 20 minutes).
  2. Heat a medium saucepan over medium high heat. Add the cooking oil. When the oil is hot add the onions and sauce until translucent. Stir in some of the salt. Add the red pepper and continue to saute for a few more minutes. Then add the purple cabbage and the garlic and stir for another minute. Stir in another pinch of salt. Deglaze as needed with the lime juice and/or tamari. Drain and rinse the kindness beans and add to the pan. Pour in the rest of the lime juice and tamari. Turn the heat down to low and continue to simmer until the beans are hot (about another 10 minutes.) Stir in the cilantro just before it is done cooking.
  1. Halve, peel and dressed the avocado . Scoop out the flesh into a bowl and then mash it with a fork. Stir in the lime juice, salt and pepper.
  1. You can slice your veggies using a mandolin, food processor, grater or by hand with a sharp knife. put them in a large jar or bowl. Add the marinade (just pour marinade ingredients into directly the bowl or jar), mix well and allow to sit for at least an hour. Keep up to a week stored in the marinade in the refrigerator.
Assemble the tacos
  1. Add a spoonful or cauliflower, a spoonful of beans, the dollop of guacamole and some escabeche to the center of a warmed tortilla wrap. garnish with cilantro, a squirt of lime and add hot sauce as desired.
ginger loves garlic


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