Print

Cauliflower Tacos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These cauliflower tacos feature roasted, spice-coated cauliflower paired with crisp cabbage slaw and a tangy lime crema. The result is a colorful, satisfying meatless meal with fresh flavors and a perfect balance of textures.

Ingredients

1/3 cup neutral oil

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

2 1/2 teaspoons kosher salt, divided

1 large head cauliflower, cut into 2-inch florets

1/2 cup sour cream

3 tablespoons fresh lime juice, divided

1 cup finely sliced red cabbage

1 cup finely sliced white cabbage

1/4 small red onion, thinly sliced

1/4 cup chopped fresh cilantro, plus more for serving

8 small corn tortillas, warmed

Lime wedges, for serving

Instructions

  1. Preheat the oven to 425°F and place a rack in the center. In a large bowl, whisk together the neutral oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons of kosher salt.
  2. Add the cauliflower florets to the bowl and toss until evenly coated with the spice mixture. Arrange the florets cut side down on a foil-lined baking sheet.
  3. Roast for 25 to 30 minutes until the cauliflower is tender and deeply browned on the bottom. Let it cool on the baking sheet for about 5 minutes.
  4. In a small bowl, mix the sour cream, 1 tablespoon of lime juice, and 1/2 teaspoon of salt to make the lime crema. Refrigerate until ready to use.
  5. In a medium bowl, combine the red cabbage, white cabbage, sliced red onion, chopped cilantro, remaining 2 tablespoons lime juice, and remaining 1/2 teaspoon salt. Toss well and let sit at room temperature until ready to assemble.
  6. Warm the corn tortillas. Fill each tortilla with a handful of cabbage slaw, add 3 to 4 pieces of roasted cauliflower, and drizzle with lime crema.
  7. Finish with extra cilantro and serve with lime wedges on the side.

Notes

  • Add a pinch of cayenne or sliced jalapeños for extra heat.
  • Use plant-based sour cream to make the lime crema dairy-free.
  • Sliced avocado makes a creamy and rich topping.
  • Add black beans or pinto beans for a more filling taco.
  • Roast the cauliflower slightly longer if you prefer crispier edges.
  • Store components separately in the refrigerator for best texture.
  • Reheat roasted cauliflower in a 375°F oven for 8 to 10 minutes to maintain crispness.

Nutrition

Find it online: https://recipesbyjanet.com/cauliflower-tacos/