Blend: Add all ingredients into a food processor and pulse several times until smooth and combined.
Pre Grill: Prepare grill for direct grilling targeting 450 degrees F.
Blanch Cauliflower: In boiling water add the florets and boil for 2 minutes. Then remove and place the florets in a large container with ice and water. This will stop the cooking process immediately and prevent them from being mushy. Yes, that’s a technical term.
Season: Remove cauliflower florets from the water and ice bath and pat them dry gently on a large sheet tray. Then coat them with olive oil and the blackening seasoning. They are ready to grill for your cauliflower tacos.
Grill: Place the seasoned florets over the direct heat and close the lid. You don’t want to leave the grill as you want to watch and rotate the cauliflower as it chars. After 10-12 minutes you should have a good amount of char to the florets, remove and prep the tacos.
Make Tacos: Place the cauliflower over warmed tortillas and then place your preferred taco toppings over the top.
The variations for these cauliflower tacos are endless, but these are some of our favorite things to top your tacos with:
Avocado Lime Crema (in the recipe card)
Coleslaw (or shredded cabbage)
Squeeze of fresh lime juice
Fresh chopped onions
Cotija Cheese – the salty flavor and texture is why we run to this cheese first.
Pickled Peppers – Adding a touch of that quick pickle flavor is always a fun flavor.