Cauliflower Taco Salad (Vegan)
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Phase: 2
Serves: 3-4 servings
  • 1 Bag Fresh or Frozen Cauliflower Rice
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Coriander
  • 1 tsp. Cumin
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • ½ tsp. Red Pepper Flakes
  • Lettuce
  • Red Cabbage
  • Bell Pepper
  • Sweet Onion
  • Tomatoes
  • Avocado
  • Red Chili Sauce
  • Vegan Mayo
  1. Over medium heat, cook the cauliflower in the oil and the spices in a medium sized skillet for fifteen minutes, stirring often.
  2. Slice the vegetables for the salad and mix equal parts red chili sauce and vegan mayonnaise for the dressing.
  3. Add the cauliflower mixture to the salad after you have allowed it to cool for five or ten minutes.
  4. Top the salad with your dressing and enjoy!
*Health Watch – This recipe contains soy or oil. Although soy is derived from soybeans, more than 3-5 servings per day can have a negative effect on insulin-like growth favor (IGF) levels in the body. While many of the oils in these products are non-GMO, all oils are high in saturated fat, calorically dense, and should be limited or eliminated to maintain a healthy lifestyle.
Recipe by Lean Green DAD® at