Cauliflower “Cheesesteak” Tacos

Back home on the East Coast, we’ve got cheesesteak subs to die for. Sliced steak sauteed with provolone cheese, all warm and served on a hoagie roll. If you haven’t had a Philly, you’ve missed out. Promise me if you ever take a trip to the area, you’ll make a stop. The other night I made “cheesesteak” subs using cauliflower instead of steak slices to keep calorie down.

Yes, I said cauliflower. I figured you can make buffalo wings and barbecue bites with them, so why not cheesesteak. Why not indeed. I liked them so much that I also tried them as tacos to keep the calories down even further. They turned out really well and made it fun since it’s not the expected. Not quite a taco and not quite a sub.

Cauliflower “Cheesesteak” Tacos Cauliflower Cheesesteak Tacos

  • 1 medium yellow onion, thinly sliced (~112g)
  • 1 medium green pepper, thinly sliced (~170g)
  • 1 head cauliflower, cut into small florets (~400g)
  • 1 tsp garlic powder
  • 4 slices provolone cheese
  • 8 corn tortillas
  • Sliced banana peppers, pepperoncini, mayo, shredded lettuce, sliced tomatoes for toppings

Slice your onion into thin slices. Remove the stem and seeds from the green pepper and thinly slice. Cut out the core of the cauliflower and cut into small florets. Mine were about the size of a quarter or slightly smaller.

Heat a large pan over medium-high heat and spray with non-stick spray. Add the onions, green pepper, and cauliflower. Cook, stirring occasionally, for about 8-10 minutes until the onions and peppers soften and the cauliflower starts to brown on the edges. Sprinkle with garlic powder and stir to combine.

Remove from heat. Cut each slice of cheese in half, and place each half onto a tortilla. Top with the cauliflower mixture and serve as tacos. Top with your favorite cheesesteak toppings like lettuce, tomato, mayo and peppers.

Makes 4 servings of 2 tacos each at approximately 222 calories per serving – 5g protein, 37g carbs, and 6g fat.

Notes

  • I used Daiya provolone slices in this recipe which is a vegan cheese due to The Kid’s dairy allergy. You can use regular or low fat provolone if you’d like.

To add protein to the tacos, you can mix with shredded chicken breast, browned ground beef or turkey, or even steak strips. I used grilled chicken strips when I made them as a sub, and TVP which is a ground beef substitute in the tacos. Both variations were nice, but you can also just eat them with veggies only.

Get creative with your meals and try “the usual” in unexpected ways to keep it fun!

Speak Your Mind

*

CommentLuv badge