Vegan cauliflower tacos filled with winter vegetables like chard and pickled red onions. Refried beans make up the base here and you won't miss the summery toppings usually served with tacos for this cold weather version.
Place the cauliflower florets onto a large baking sheet. Add the oil, salt, cumin, paprika, pepper, and cayenne pepper. Mix until the cauliflower is well coated.
Stir in the tomatoes, then mash the mixture into a coarse paste with the back of a wooden spoon or a potato masher. Let it simmer over low heat while the cauliflower finishes cooking, but tip the lid if the tomatoes contained a lot of water.
100 grams diced tomatoes, canned or fresh
If you'd like, stir the coconut cream through the mixture once the refried beans are ready, and season to taste.
2 tablespoons coconut cream
Swiss Chard
De-stem and tear the chard into rough pieces. Place it into a bowl with the olive oil, lemon juice, salt, and pepper.
Use your hands to mix, massaging the leaves slightly, until the greens are softened and slightly wilted.
Assembly
Layer the fillings into the tortillas with refried beans first, followed by the chard, and then the cauliflower. Top with pickled onions and any other toppings you'd like and serve immediately.