Peruvian-Inspired Spicy Cauliflower and Vegan Meat Tacos with Avocado Lime Crema
These Peruvian-inspired tacos feature roasted spiced cauliflower, savory vegan mince, and a zesty avocado-lime crema, all wrapped in a warm tortilla. A vibrant, plant-based twist on taco night that’s bursting with flavor and freshness!
Servings 3
Calories 760kcal
Equipment
- Standard oven
- 28cm cast iron skillet
- Stainless steel mixing bowls
- Chef’s knife (20cm blade)
- Plastic cutting board
Ingredients
Ingredient Assembly
Base Components
- 400 g cauliflower 1 medium head
- 300 g vegan minced meat pea protein base
- 3 ripe Hass avocados 150g each
- 6 small whole wheat tortillas 15cm diameter
Aromatic Foundation
- 1 red onion 100g, julienned
- 3 garlic cloves microplaned
- 15 g fresh cilantro stems finely chopped
Spice Profile
- 2 tsp aji amarillo paste
- 1½ tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chipotle powder
Sauce Components
- 1 lime zest + 30ml juice
- 60 ml vegan sour cream
- 5 ml agave syrup
Instructions
Ingredient Processing Matrix
Cauliflower Transformation
- Floret Separation: Remove leaves and stem, creating 3cm florets through strategic knife cuts along natural curvature
- Spice Adhesion: Toss with 15ml olive oil before adding dry spices to ensure even coating
- Maillard Reaction Optimization: Roast at 200°C for 18 minutes to develop complex flavors through caramelization
Vegan Meat Texturization
- Searing Technique: High-heat skillet preparation (2 minutes undisturbed) creates crispy edges
- Moisture Control: Add 30ml vegetable stock post-browning to prevent dryness
- Flavor Layering: Incorporate toasted cumin seeds and smoked paprika during final cooking phase
Thermal Processing Sequence
Cauliflower Roasting
- Preheat oven to 200°C (convection mode)
- Toss florets with 15ml olive oil, 1 tsp smoked paprika, ½ tsp cumin
- Spread on parchment-lined baking sheet
- Roast 18 minutes until edges caramelize
Vegan Meat Preparation
- Heat skillet over medium-high, add 10ml olive oil
- Sear meat 2 minutes without stirring
- Add onions, garlic, and spices; cook 5 minutes
- Deglaze with 30ml vegetable stock
Avocado Crema Synthesis
- Mash avocados with lime zest/juice
- Fold in vegan sour cream and agave
- Season with sea salt (¼ tsp)
Structural Assembly Protocol
Tortilla Preparation
- Warm in dry skillet 30 seconds per side
- Maintain at 60°C in oven until service
Layering Architecture
- Base: 50g roasted cauliflower
- Middle: 80g spiced vegan meat
- Top: 40g avocado crema
- Garnish: Quick-pickled red onions
Notes
Serving suggestions:
Temperature Management
Serve components separately at:
- Tortillas: 60°C
- Meat: 70°C
- Crema: 8°C
- Add crushed toasted pumpkin seeds (5g/portion)
- Include quick-pickled radish slices (2mm thickness)
To complete your meal, the right drink can elevate the entire experience by complementing the spicy, savory, and creamy notes of the tacos. For an alcoholic option, I suggest a classic Pisco and Ginger Ale. As Pisco is the signature spirit of Peru, it creates a wonderful thematic link to the dish's inspiration. The spicy kick of a good quality ginger ale will harmonize with the smoky chipotle and cumin in the taco filling, while a generous squeeze of fresh lime will cut through the richness of the avocado crema and brighten all the flavors. For a fantastic non-alcoholic choice, an Agua de Jamaica (Hibiscus Iced Tea) is both simple and delicious. Its naturally tart and fruity profile is incredibly refreshing and provides the perfect counterpoint to the heat from the aji amarillo paste, cleansing the palate beautifully between each bite.
Allergens:
- Cereals containing gluten (Wheat): This allergen is found in the whole wheat tortillas used as the base for the tacos.
- Nuts (Almonds): The recommended brand for the vegan sour cream (Simply V) is made from almonds. If you use a different brand, please check its ingredients, as bases can vary.
- Soybeans: This is a potential allergen. While the recipe is designed around pea protein, many commercial vegan minced meat products, such as the suggested "Like Meat" brand, use soy as a primary ingredient. Some brands of vegan sour cream may also be soy-based. It is essential to verify the ingredients list on the specific product you purchase.
- Sulphur dioxide and sulphites: These can sometimes be used as preservatives in processed products like bottled lime juice or the aji amarillo paste. They are only declarable if they are present in concentrations of more than 10 mg/kg or 10 mg/L.
Emission Hotspots:
- Shop to home transportation, if a combustion car is used
- The bulk of an avocado’s climate impact for European consumers comes from how far—and how fast—it travels: ready-to-eat fruit is often flown or shipped thousands of kilometres in refrigerated containers.
Sustainability tips:
- A simple way to cut emissions is to buy avocados grown within Europe (e.g., southern Spain) or any that state “sea-freighted” on the label, and to enjoy them only when in season.
- Don't throw away the cauliflower leaves and core! The leaves become wonderfully crispy when roasted with the florets, and the core can be finely chopped and added to the vegan mince filling for extra texture and nutrients.
- Guinea pigs 🐹 love cauliflower leaves! Customers often remove the leaves in the shop or at the market, so make sure to collect some extra for your little companions. They also enjoy any cilantro leftovers.
- Walk or bike to the supermarket and farmer’s market
- DIY Tortillas: If you feel like getting a little more hands-on, making your own whole wheat tortillas is a great way to reduce packaging waste. All you need is whole wheat flour, water, a little oil, and salt—all staples you likely have on hand
- After juicing the lime, you can use leftover peels to make infused water.
- Compost food scraps to reduce methane emissions from landfills and create nutrient-rich soil for gardening