North Shore teriyaki cauliflower tacos with pineapple salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

North Shore teriyaki cauliflower tacos with pineapple salsa

North Shore teriyaki cauliflower tacos with pineapple salsa

Gluten-Free Friendly, Dairy-Free, Mediterranean, Vegan, <600 Calories

2 Servings, 550 Calories/Serving

35–50 Minutes

These Hawaiian-inspired teriyaki tacos are hearty yet light enough to eat before heading to the beach and are easy to throw together even on the busiest summer weeknight.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces cooked cannellini beans
  • 1 head organic cauliflower
  • 3 ounces organic cremini or other button mushrooms
  • Sunbasket vegan teriyaki glaze (coconut palm nectar - gluten-free tamari - rice vinegar - toasted sesame oil)
  • 1 cup organic chopped pineapple
  • 1 organic red onion
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 8 Mi Rancho 100% corn tortillas
Shine from the Inside Out
New to the cooking game? Choose easy-to-assemble meals with ingredients you can prepare ahead of time, like these tacos (see Make It Ahead). A small change in your dietary habits, such as cooking at home, can have a big effect on your health and also give you more time to spend with friends and family.
Ingredient IQ
Coconut palm nectar is made from the sweet watery sap in the thick stalks or stems of the flowering coconut blossom. To turn it into a pourable syrup, it is reduced at low temperatures. We use it to sweeten our vegan teriyaki glaze instead of honey.

Make It Ahead
The beans and vegetables (Steps 1 and 2) and the salsa (Step 3; chop only half the cilantro and reserve the rest for garnish) can be made up to 1 day ahead. Refrigerate each filling separately overnight. When ready to serve, bring the salsa to room temperature and gently warm the fillings as you proceed with Step 4.

Nutrition per serving

Calories 550, Total Fat 16g (21% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 560mg (24% DV), Total Carb. 88g (32% DV), Fiber 16g (57% DV), Total Sugars 28g (Incl. 11g Added Sugars, 22% DV), Protein 17g
Contains: Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables; cook the bean filling

  • Rinse the cannellini beans.
  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
  • Cut the mushrooms into quarters.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the beans, season with salt and pepper, and cook, stirring occasionally, until warmed through, 2 to 3 minutes. Using the back of a spoon or a masher, mash the beans to a coarse paste and stir in 1 to 2 teaspoons oil. Transfer to a medium bowl, season to taste with salt and pepper, and cover to keep warm. Wipe out the pan.

2

Cook the cauliflower and mushrooms

In the same pan used for the beans, warm 1 tablespoon [2 TBL] oil over medium-high heat until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add ½ cup [1 cup] water and cook, stirring occasionally, until the cauliflower is tender, 6 to 8 minutes. Stir in the mushrooms and cook until just tender, 1 to 2 minutes. Stir in the vegan teriyaki glaze and cook until starting to thicken and the glaze coats the vegetables, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the cauliflower and mushrooms cook, prepare the salsa.

3

Make the pineapple salsa

  • Finely chop the pineapple.
  • Peel and finely chop enough onion to measure ¼ cup [½ cup].
  • Zest and juice the lime, keeping the zest and juice separate.
  • Coarsely chop the cilantro. Set aside half for garnish.
In a medium bowl, stir together the pineapple, onion, lime zest, half the cilantro, and 1 tablespoon [2 TBL] lime juice. Season to taste with salt and pepper.

4

Warm the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side.

Serve

Spread the tortillas with the bean mixture and top with the cauliflower and mushrooms. Using a slotted spoon, top with the pineapple salsa. Transfer the tacos to individual plates, garnish with the remaining cilantro, and serve.
Kids Can!
  • Rinse the beans.
  • Juice the lime.
  • Assemble the salsa.
  • Count the tortillas.
  • Help assemble the tacos.
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