Charred Cauliflower Tacos with Persimmon Salsa & Beet Slaw


I felt like making tacos again and this time I also made them vegetarian. The charred cauliflower and beet slaw makes them very crunchy. And I like the slight sweetness that the persimmon adds to the salsa.

This recipe is for 12 small tacos.


For the charred cauliflower:

½ of a cauliflower, chopped into small florets

2 tablespoons of olive oil

Pinch of lemon pepper

Pinch of salt

Pinch of black pepper

For the beet slaw:

2 beets, peeled and julienned

Juice of 1 lime

Splash of olive oil

Splash of white vinegar



For the persimmon salsa:

3 small persimmons, chopped

3 tomatoes, seeded and chopped

1 red onion, chopped

Juice of 1 lime

Splash of white vinegar

Splash of olive oil



A handful of chopped coriander

A pinch of cayenne or 1 chopped chili


12 small tortillas


To make the persimmon salsa, just mix all of the ingredients in a bowl and set it aside.  Do the same for the beet slaw.

To cook the cauliflower, pour the olive oil into a pan over medium-high heat. Once the pan is hot, add the cauliflower, salt, lemon pepper and pepper. Cook until the cauliflower gets charred, stirring from time to time. This will take about 7 minutes. Set it aside.

To serve, warm up the tortillas in a pan. Then add the beet slaw, charred cauliflower and top with the salsa. Enjoy!

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