Recipes & Cooking Recipes by Diet Vegetarian Cauliflower-Corn Tacos with Pico Verde 5.0 (2) 1 Review Make your taco night meat-free and fuss-free with this easy slow cooker recipe. These veggie-filled tacos pair perfectly with our fresh avocado salsa and some crumbled queso fresco. By Annie Krumhardt Peterson Annie Krumhardt Peterson Annie Krumhardt Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Published on September 8, 2020 Rate PRINT Share Trending Videos Close this video player Photo: Blaine Moats Prep Time: 20 mins Slow Cook Time: 4 hrs 5 mins Total Time: 4 hrs 25 mins Servings: 5 Yield: 10 tacos Jump to Nutrition Facts Ingredients Nonstick cooking spray 4 cup small cauliflower florets 2 cup fresh or frozen whole kernel corn, thawed ¼ cup chopped sweet onion 3 tablespoon olive oil 2 tablespoon taco seasoning 1 - 2 canned chipotle peppers in adobo sauce, finely chopped 1 lime 2 avocados, halved, seeded, peeled, and chopped 1 cup chopped cucumber ½ cup chopped green onions ¼ cup chopped fresh cilantro 1 fresh jalapeño pepper, seeded and finely chopped* 1 clove garlic, minced ¼ teaspoon salt 10 corn or flour taco shells Crumbled queso fresco Directions Coat a 3 1/2- or 4-qt. slow cooker with cooking spray. In prepared cooker combine next six ingredients (through chipotle peppers). Cover and cook on low 4 to 5 hours or high 2 to 2 1/2 hours or until cauliflower is tender, stirring once. For pico verde, about 30 minutes before serving, remove 1 tsp. zest and squeeze 2 Tbsp. juice from lime. In a medium bowl combine lime zest and juice and next seven ingredients (through salt). Cover and chill until ready to serve. Fill each taco shell with about 1/3 cup cauliflower mixture. Top with pico verde and queso fresco. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate It Print Nutrition Facts (per serving) 410 Calories 24g Fat 45g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 410 % Daily Value * Total Fat 24g 31% Saturated Fat 5g 25% Cholesterol 4mg 1% Sodium 539mg 23% Total Carbohydrate 45g 16% Total Sugars 6g Protein 8g 16% Vitamin C 58.1mg 65% Calcium 105mg 8% Iron 2mg 11% Potassium 850mg 18% Folate, total 147.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.