Jane Goodall's Cauliflower Pumpkin Seed Tacos

This vibrant—and completely plant-based—recipe packs protein, fiber, and tons of delicious flavor.

Photo: Erin Scott

"Cauliflower is queen of the vegetable world," says Jane Goodall in her new cookbook, #EatMeatLess: Good for Animals, the Earth, and All. "It has enough texture to stand in for meat, and its mellow flavor pairs well with spices and seasonings. Pepitas come from a squash grown for its large hull-less seeds, and are very different from the seeds you scrape out of a Halloween pumpkin. They require less water to grow than most nuts, and contain protein, heart-healthy fats, and plenty of vitamins and minerals."


  • 1 cup raw pumpkin seeds (pepitas)

  • 2 cups cauliflower florets

  • 2 roma tomatoes, chopped

  • 1 large jalapeño chile, seeded

  • 3 cloves garlic, chopped

  • 1 tablespoon olive oil

  • ½ teaspoon dried sage

  • ½ teaspoon chipotle powder

  • 1 tablespoon tamari

  • sea salt, to taste

  • 8 corn tortillas

  • 1 ripe avocado, pitted, peeled, and cubed

  • juice of 1/2 a lime

  • hot sauce, for serving (optional)


  1. In a food processor, process the pumpkin seeds until finely ground; scrape into a small bowl and set aside. Place the cauliflower, half of the tomatoes, the jalapeño, and garlic in the processor and pulse until minced.

  2. In a large sauté pan, warm the oil over medium-high heat. Add the pumpkin seeds and and cook, stirring, until lightly toasted, about 3 minutes. Scrape the cauliflower mixture into the pan with the pumpkin seeds and cook, stirring often, until the mixture is soft and browned, about 8 minutes. Add the sage, chipotle powder, tamari, and 1⁄2 teaspoon salt and stir until the pan is dry, 1–2 minutes. Transfer to a bowl.

  3. In another bowl, toss together the remaining tomatoes, avocado, lime juice, and a pinch of salt.

  4. To warm the tortillas, wrap in a paper towel and microwave for 2 minutes, or warm each tortilla individually by placing in a cast-iron pan over medium heat, flipping every few seconds until hot, about 1 minute.

  5. Divide the filling evenly among the tortillas and top with the avocado salsa and a drizzle of hot sauce, if using. Serve right away.

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