Jerk Cauliflower Tacos with Pineapple & Cucumber Salad
Looking for an easy weeknight dinner? Ok, let’s be real. We are talking about tacos. Tacos are great for any night of the week! Or afternoon. Or morning. Anytime really.
Ok, back to the easy dinner part. How does spicy cauliflower tacos cooled by a bright salad sound? Or is it a slaw? Either way, delicious, right? And made even better if you make some roasted plantains for the side.
This plant-based meal can be on the table in about 30 minutes, making it perfect for a busy weekday. And if there are any leftovers, turn it into a burrito or on top of a bowl of grains for an easy lunch. Or, be like Paxton who got into the leftover pineapple and cucumber salad and proceeded to nearly eat it all by itself. He did leave me just enough for my lunch the next day.
For the salad/slaw, I prefer to use Persian cucumbers, but feel free to use whatever cucumber you have on hand. Thinly slice or julienne the cucumber. You want about 2 cups in total (about 3 Persian cucumbers). Pat the cucumber dry with a towel or paper towel. I used 2 cups of frozen chunks of pineapple, which I thawed and patted dry. Feel free to use fresh, frozen, or canned (but watch the sugar that is usually added to canned fruit) that has been drained and patted dried.
Combine the cucumber and pineapple in a large bowl and toss together with the zest and juice of 1 lime, about a teaspoon of dried mint, and salt to taste (I used a little less than a teaspoon of kosher salt). Set aside, either at room temp or in the fridge if you aren’t cooking the cauliflower right away, for about 20 – 30 minutes.
While the pineapple and cucumber meld with the lime and mint, cut a large head of cauliflower into bite-sized florets while a large pan with a thin coat of neutral oil heats over medium heat. Saute the cauliflower and about 2 tablespoons of your favorite jerk seasoning blend until the cauliflower is cooked through.
Build up your tacos using the tortillas of your choice. Enjoy!