Cauliflower breakfast tacos

Recipe developer Lee Tilghman shares her favorite weekend morning meal.

For food stylist and recipe developer Lee Tilghman, Saturday mornings are the perfect time to invent with new recipes. "I love to relish in the slowness and calmness of the weekend mornings," she says. "Saturdays are a time for me to maybe test a bit of a more intricate recipe that I've been meaning to try." That's when she came up with this breakfast taco recipe, which thankfully for us, is very easy to make.


½ Tbsp coconut oil
½ onion, diced (about ½ cup)
1 small red bell pepper, diced
3 cups roughly chopped cauliflower florets
1 Tbsp Bragg’s Liquid Aminos
1 tsp cumin
½ tsp cayenne
½ tsp smoked paprika
¼ tsp garlic powder
1 Tbsp nutritional yeast
½ cup cashews
2 Tbsp olive oil
2 Tbsp lime juice
1 clove garlic
6–8 corn tortillas, warmed
1 ripe avocado, chopped
2 scallions, chopped
1 bunch breakfast radishes, sliced thinly



In a large skillet over medium heat, heat oil. Sauté onion until translucent, 5 minutes; add pepper and cook until soft, 2 to 3 minutes. Add cauliflower and cook in an even layer, flipping once so both sides are brown, 5 minutes. Stir in aminos, cumin, cayenne, paprika and garlic powder and continue cooking until cauliflower is soft, 5 to 7 minutes. Stir in nutritional yeast. 


In a food processor or blender, blend together cashews, olive oil, juice, garlic and 2 Tbsp water and season with salt and freshly ground black pepper, adding water if necessary until cashew dressing reaches desired thickness. 


Divide cauliflower mixture among tortillas and top with cashew dressing, avocados, scallions and radishes.