Cauliflower and Pineapple Tacos
Recipe for the week of October 11, 2021 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
16tacos 15minutes
Cook Time
20 minutes
Servings Prep Time
16tacos 15minutes
Cook Time
20 minutes
For the Tortillas
  • 2cups masa flour
  • 2/3cup warm water+ extra for later
  • 1/4teaspoon Salt
  • Dash cumin
For the Cauliflower
  • 1tablespoon canola oilfor cooking
  • 1 head cauliflowerminced
  • 1 oniondiced
  • 1cup canned pineappledrained and diced
  • 2 garlic clovesminced
  • 5 radishesthinly sliced for garnish
  • 1/3cup cilantrochopped for garnish
Spice Blend
  • 2teaspoon chili powder
  • 1/2teaspoon Salt
  • 1teaspoon cumin
  • 1/4teaspoon black pepper
  • 1/2teaspoon cayenne pepper
  • 1/4teaspoon smoked paprika
To Make the Tortillas
  1. Combine masa, warm water, salt and cumin into a bowl. Mix thoroughly til everything comes together to form a soft dough ball. If needed, add more water if dough feels dry.
  2. Divide dough into equal sized balls and using a tortilla press lined with parchment, press each dough ball individually.
  3. Preheat pan to medium heat. Cook tortillas for about one minute on each side. Cover tortillas with foil or a cloth to keep soft and warm til ready to serve.
To Make the Cauliflower
  1. Combine onion, garlic, and spice blend in a bowl. Add minced cauliflower and stir to coat; let sit while pressing tortillas.
  2. Heat oil in a large non-stick skillet over high heat. Add cauliflower mixture and cook until browned. Add pineapple and cook until warmed through. Season with salt and pepper and adjust seasonings if needed.
To Serve
  1. Lay down a tortilla with a spoonful of the cauliflower and pineapple mixture. Top with fresh cilantro and sliced radishes. Enjoy!