Roasted Cauliflower & Mushroom Tacos (Vegan) + Quick-Seared Shrimp Add-On (Serves 5)
Taco-bar style and winter-friendly: smoky roasted cauliflower and sautéed mushrooms as the vegan filling, plus quick-seared shrimp for the other four. Everyone shares the same toppings (tomatoes, cucumber, cabbage) for a fresh crunch.
Back to full listIngredients
- Organic Cauliflower 1 large head (about 2 lb), cut into small florets $3.49/lb
- Simple Truth Organic® Whole White Mushrooms 16 oz, sliced $3.79 (8 oz) or $5.00 (16 oz)
- Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 24 oz (2 bags) for 4 people (about 5–6 oz each) $5.99 (sale) / 12 oz
- Simple Truth Organic® Fresh Grape Snacking Tomatoes 20 oz (2 packs), chopped $3.50 (sale) / 10 oz
- Organic Cucumber (or Organic Long English Cucumber) 1 large, diced $1.49 each (or $3.99)
- Organic Green Cabbage (or Savoy) 1 small head, thinly sliced (about 6 cups) $2.49/lb (or $3.09/lb)
- Organic Yellow Peeled Onions 1 onion, sliced $1.99 each
- Simple Truth Organic® Garlic Bulbs 4 cloves, minced (divided) $2.79 (3 ct)
- Lime (or lemon) 2 limes (or 1 lime + 1 lemon)
- Corn tortillas 20 small tortillas (about 4 per person)
- Spices: smoked paprika, cumin, chili powder 2 tsp smoked paprika + 2 tsp cumin + 1–2 tsp chili powder (divided)
- Olive oil 3 tbsp, divided
- Salt & pepper to taste
- Optional vegan sauce: tahini or salsa as desired
- Optional omnivore add-on: cotija/cheese as desired
Instructions
- Roast cauliflower (oven): Heat oven to 450°F. Toss cauliflower with 1.5 tbsp olive oil, half the garlic, 1 tsp smoked paprika, 1 tsp cumin, chili powder to taste, and salt. Roast 18–22 minutes, tossing once, until browned and crisp-tender.
- Sauté mushrooms/onions (stove): In a large skillet, heat 1 tbsp olive oil. Cook onions 3–4 minutes. Add mushrooms and a pinch of salt; cook until browned, 8–10 minutes. Season with 1 tsp cumin + 1 tsp smoked paprika + pepper. Finish with a squeeze of lime.
- Quick slaw/topping (no-cook): Toss sliced cabbage with lime juice, salt, and a drizzle of olive oil. Mix tomatoes + cucumber with a pinch of salt and lime.
- Cook shrimp for omnivores (stove): Pat shrimp dry. Season with salt, pepper, and a little chili powder/cumin. Sear in a hot skillet with 1/2 tbsp oil, 1–2 minutes per side until just pink. Squeeze lime over top.
- Warm tortillas (stove): Warm on a dry skillet 20–30 seconds per side; keep wrapped in a towel.
- Serve taco bar: Set out roasted cauliflower + mushroom filling (vegan), shrimp (separate), cabbage, tomato-cucumber, and sauces/cheese. Everyone builds their own.
Health notes: Very vegetable-forward; shrimp adds lean protein for omnivores. Use corn tortillas and go light on creamy sauces to keep it lighter.
Drink pairing: Beer: lager or Mexican-style cerveza. Wine: dry rosé or Pinot Gris.