Name: Cauliflower Tacos Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 large cauliflower head, cut into florets; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 small corn or flour tortillas; 1 avocado, sliced; 1 cup red cabbage, shredded; Lime wedges, for serving; 2 tablespoons fresh cilantro, chopped; Optional sauce: chipotle mayo or tahini drizzle

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Introduction

These flavorful cauliflower tacos are a delicious vegetarian twist on a classic favorite. Roasted with a smoky, spicy seasoning and topped with fresh ingredients, they make a satisfying and easy meal for any day of the week.

Two soft tacos sit side by side on a white plate with a slightly rough texture, placed on a white marbled surface. Each taco has a base layer of tortilla, topped with roasted cauliflower pieces that are golden with browned edges. Under the cauliflower, there are some thin slices of purple cabbage. On top, there are slices of green jalapeño and red chili peppers, with fresh green cilantro leaves scattered on the very top. White creamy sauce and a light green sauce are drizzled over the filling. To the side, there is a small white bowl filled with chunky green guacamole and a wedge of lime next to it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cauliflower head, cut into florets
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small corn or flour tortillas
1 avocado, sliced
1 cup red cabbage, shredded
Lime wedges, for serving
2 tablespoons fresh cilantro, chopped
Optional sauce: chipotle mayo or tahini drizzle

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prepare for roasting the cauliflower.
Step 2: In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper until they are evenly coated with the seasoning.
Step 3: Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
Step 4: Roast the cauliflower for 25 to 30 minutes, flipping halfway through, until it is golden brown, tender, and has crispy edges.
Step 5: While the cauliflower roasts, prepare the toppings by slicing the avocado, shredding the red cabbage, chopping the cilantro, and warming the tortillas.
Step 6: As soon as the cauliflower comes out of the oven, squeeze fresh lime juice over it for a bright finish.
Step 7: Assemble the tacos by filling each tortilla with roasted cauliflower, avocado slices, shredded cabbage, cilantro, and your choice of optional sauce. Serve immediately and enjoy!

Tips & Variations

For extra crispiness, turn the cauliflower florets over more than once during roasting.
Substitute or add other toppings like pickled onions, radishes, or crumbled queso fresco for more flavor.
Use gluten-free tortillas if desired to keep this dish gluten-free.
Try adding a squeeze of hot sauce or a drizzle of lime crema for an extra kick.

Storage

Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. Tortillas are best stored separately to avoid sogginess. To reheat, warm cauliflower and tortillas gently in an oven or skillet until heated through. Add fresh toppings after reheating for the best texture.

How to Serve

Three soft white tortillas lie open on a wooden board set against a white marbled surface, each filled with three layers: the bottom layer has roasted orange cauliflower florets, coated in light seasoning; the middle layer contains shredded purple cabbage and thin slices of red chili; the top layer is fresh green cilantro leaves drizzled with creamy white sauce, adding texture and brightness. Around the board, there are several green lime wedges, some whole and some cut, with small bits of cilantro scattered nearby. To the upper left, a small white bowl holds a green creamy dipping sauce. The whole scene is bright with natural light, showing vibrant colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Fresh cauliflower works best for roasting to achieve crispy edges, but you can use thawed frozen cauliflower if needed. Just pat it dry well to remove excess moisture before seasoning and roasting.

What other sauces pair well with cauliflower tacos?

Chipotle mayo and tahini drizzle are great options, but you can also use salsa verde, guacamole, or a simple yogurt-based sauce with lime and cilantro for added creaminess and flavor.