B.C. vegetarian recipe: Cauli street tacos, made with cauliflower crumble

    1 of 1 2 of 1

      If you’ve been thinking of trying out vegetarian or plant-based recipes, the pandemic is a good time to do so when you don’t have to worry about cooking for guests, and it’s one way to change up your usual meal routine.

      As one example, Vancouver’s Big Mountain Foods offers CauliCrumble Veggie Grounds—which include ingredients such as Canadian yellow split peas, cauliflower, red Pepper, and sunflower seeds. (and has 11 grams of protein in each 85 gram serving)—can be used in place of meat. 

      Here’s a recipe for tacos from Big Mountain Foods that can serve as inspiration to become vegetarian, flexitarian, or tacotarian.

      Cauli Street Tacos


      1 package of CauliCrumble

      6 soft corn tortilla shells

      pickled red onions

      pico de gallo or fresh salsa

      1 lime

      1 bunch of cilantro

      1 avocado

      1 cup of canned and drained black beans

      2 cups shredded green cabbage

      2 tablespoons or a pack of taco seasoning


      Preheat oven to 150 C, and place the corn tortilla shells in the oven until warm.

      Slice the avocado, chop the cilantro, cut the fresh lime wedge, and shred the cabbage.

      Lightly oil and warm pan, and empty the crumble package into the pan. Add a small pack of taco seasoning, and keep mixing for three minutes or until hot.

      Add the crumble, black beans, pico de gallo, pickled red onion, shredded cabbage, avocado, and cilantro on the corn taco shell.

      Squeeze fresh lime over top of the finished taco.