Low-Carb Cauliflower Taco Bowls With Sriracha Aioli

Low-carb cauliflower taco bowls with sriracha aioli are packed with the perfect flavor, and leave you feeling guilt-free! They are filling, and perfect if you are trying to keep carbs out of your diet. Cauliflower is seasoned with spices and sautéed until tender mixed with beans for protein and topped with jalapeños and sriracha aioli. 

If you’re on a low carb or vegetarian diet, these cauliflower taco bowls are the perfect meal. They are so easy to make and call for very few ingredients. It’s all about the spices for this recipe.

It blows my mind sometimes with how good a few spices can make food taste. If you are like me and overlook a lot of spices…change your ways! I never used to cook with half of the spices I do now and I am so happy I changed that. Let the spices be your best friends in the kitchen!

The other ingredients that make this meal are sriracha and mayo for the sriracha aioli. I know that there are other ways to create a fancier and homemade aioli, but this is my way of making an aioli. Its simple, easy and tastes delicious!

The thing that I like about cauliflower is that it crumbles so easily without any effort. The crumbles give it that nice meaty texture that tacos usually have.

When you add the olive oil, enchilada sauce and spices to your chopped up cauliflower, you want to make sure to mix it around well and make sure that every piece gets seasoned for the most part.

At this point, the cauliflower was smelling amazing and I thought to myself “wow, and it’s not even cooked yet!”. I knew right then and there that my taste buds were in for a treat!

Cauliflower does offer a lot of protein, more than most vegetables. But I wanted to add even more protein to this meal, just to make it that more hearty and filling. I added in a can of white kidney beans, but you can use whatever bean you prefer.

When adding the beans, you want to make sure to cook the cauliflower for the most part before adding the beans, just so they don’t overcook and get mushy.

You just want to get the beans warmed up after adding them to the pan.

While the beans are warming up, now is a good time to put together your sriracha aioli. It’s so easy. All you have to do is mix together the sriracha and mayonnaise. I added mine to a small ziplock baggy, cut off the corner tip and squeezed it on top of my cauliflower mixture.

Spoon your cauliflower/bean mixture into a small serving bowl, top with jalapeños (optional) or cheese (optional) and aioli.

Enjoy!

Low-Carb Cauliflower Taco Bowls With Sriracha Mayo

Print Recipe Pin Recipe

Ingredients

  

• 1 Head Cauliflower Finely Chopped
• 1 16 oz. Can Of Beans, rinsed and drained I used white kidney beans
• 2 TBSP olive oil
• 1/2 Cup Enchilada Sauce (mild)
• 1 TBSP Sriracha
• 2 TBSP Light Mayonnaise
• 1/4 TSP Cumin
• A Pinch Smoked Paprika
• A Pinch Chili Powder
• Onion Powder I only added a few shakes
• Garlic Powder I only added a few shakes
• Salt & Pepper to taste
• Shredded Cheese, Optional For Topping
• Chopped Jalapeños, Optional For Topping. I used canned Jalapeños that are mild and tamed.

Instructions

 

• Mix together sriracha and mayonnaise. Add mixture to ziplock baggy just to make it easier to squeeze on top of cauliflower. Set aside. When its time to top on cauliflower, cut off corner tip of the bag.
• Chop the cauliflower finely so its small crumbly pieces. Add to a large bowl to mix.
• Add olive oil, enchilada sauce, and spices. Mix together until everything is well combined.
• Add to large saute pan and cook over medium-high heat for 7-10 minutes, covered. Making sure to mix things frequently.
• Add beans to pan with cauliflower and mix around. Turn down heat to low and cook for another 3 minutes.
• Add mixture to a serving bowl, top with aioli, cheese, jalapeños (whichever toppings you choose).
• Enjoy!