Description
These Roasted Cauliflower Tacos offer a flavorful and vibrant vegetarian meal featuring crispy oven-roasted cauliflower florets seasoned with a smoky-spicy blend of spices. Served in warm corn tortillas with a refreshing cilantro lime crema, shredded red cabbage, sliced avocado, and fresh cilantro, this recipe is perfect for a nutritious and satisfying taco night.
Ingredients
Scale
Cauliflower and Seasoning
- 1 large head cauliflower, cut into florets
- 3 Tbsp. olive oil
- 1 tsp. cumin
- ½ tsp. chili powder
- ¼ tsp. paprika
- ¼ tsp. garlic powder
- â…› tsp. cayenne pepper
- ¼ tsp. coriander
- 1 tsp. salt
- ¼ tsp. black pepper
Cilantro Lime Crema
- â…” cup coconut cream (or sour cream)
- ½ cup cilantro, coarsely chopped and packed
- 1 Tbsp. freshly squeezed lime juice
- 1 small garlic clove, crushed
- ¼ tsp. salt
To Serve
- 6 corn tortillas, lightly toasted
- Red cabbage, finely shredded (amount to preference)
- Avocado, sliced (amount to preference)
- Cilantro, finely chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it’s hot enough for roasting the cauliflower to a tender and crispy texture.
- Prepare Cauliflower: Cut the cauliflower into bite-sized florets. Place them in a large bowl and drizzle with olive oil, tossing until they are evenly coated.
- Make Seasoning Mix: In a small bowl, whisk together cumin, chili powder, paprika, garlic powder, cayenne pepper, coriander, salt, and black pepper. Sprinkle this spice blend over the oiled cauliflower and toss well to coat thoroughly.
- Roast Cauliflower: Line a large baking sheet with parchment paper and spread the cauliflower florets in a single layer to avoid steaming. Roast in the preheated oven for 25 to 30 minutes, flipping the florets halfway through, until they are crisp on the edges and tender inside.
- Prepare Cilantro Lime Crema: While the cauliflower is roasting, add coconut cream (or sour cream), cilantro, lime juice, crushed garlic, and salt to a mini-prep food processor or blender. Pulse for 30 to 60 seconds until smooth, scraping down the sides as needed for an even texture.
- Assemble Tacos: Warm the corn tortillas lightly. Then, build the tacos by layering roasted cauliflower, shredded red cabbage, sliced avocado, a drizzle of cilantro lime crema, and a sprinkle of fresh chopped cilantro for garnish.
- Serve and Enjoy: Serve immediately while the cauliflower is warm and slightly crispy alongside the fresh, creamy toppings for a delightful vegetarian taco experience.
Notes
- You can substitute coconut cream with sour cream or a vegan alternative for different dietary preferences.
- Adjust the cayenne pepper to your spice tolerance; omit for a milder flavor.
- Leftover roasted cauliflower can be stored in the fridge for up to 3 days and reheated in the oven for best texture.
- For a gluten-free meal, ensure corn tortillas are gluten-free certified.
- Adding a squeeze of fresh lime juice just before serving enhances the overall brightness of the tacos.
