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Teriyaki Cauliflower Tacos With Pineapple Salsa
[Vegan, Gluten-Free]

KC By: Kat Condon

Author Bio

Kat Condon is the health coach and gluten-free recipe developer behind Katalyst Health. A fitness... Read More

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Teriyaki Cauliflower Tacos With Pineapple Salsa [Vegan, Gluten-Free]

6-8

Dairy Free

These tacos would be nothing without that pineapple salsa. Just a simple combination of fresh pineapple, red onion, cilantro, lime juice, sea salt, and if you prefer your salsa with some kick to it, go ahead and chop a few jalapeños up and toss them in. Go ahead and play... Read More

Ingredients You Need for Teriyaki Cauliflower Tacos With Pineapple Salsa [Vegan, Gluten-Free]

For the Cauliflower:

5 cups cauliflower florets
3 tablespoons olive oil
1/3 cup cornstarch

For the Teriyaki Sauce:

1 cup water
1/4 cup coconut sugar
1/4 cup tamari
1 large clove garlic, minced
1/2 teaspoon ginger
2 tablespoons cornstarch
1/4 cup water

For the Pineapple Salsa:

2 cups fresh pineapple, diced
1/2 cup fresh cilantro, chopped
1/4 cup red onion, minced
1 lime, juiced
pinch sea salt

For the Additional Ingredients:

Corn tortillas, gluten-free if needed
Fresh cilantro
Lime

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How to Prepare Teriyaki Cauliflower Tacos With Pineapple Salsa [Vegan, Gluten-Free]

To Make the Cauliflower:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Toss the cauliflower florets with the olive oil and cornstarch. Bake for 30 minutes or until fork tender.

To Make the Sauce:

While the cauliflower is roasting, add the water, coconut sugar, tamari, garlic, and ginger to a saucepan. Bring to a simmer. In a small bowl, whisk together the cornstarch and water.
Stir into the saucepan and allow to simmer until it thickens. Remove from heat and set aside.

To Make the Salsa:

Toss all ingredients together in a small bowl. Set aside.

To Assemble:

Once cauliflower is roasted and cooled, toss with teriyaki sauce until well coated. To serve, distribute cauliflower amongst corn tortillas and top with salsa.

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