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Roasted Cauliflower Tacos

roasted cauliflower tacos on corn tortillas topped with shredded cabbage, cilantro & avocado crema. Served with lime wedges.
  • Serves:  5
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

Cauliflower Taco

  • 1 large head cauliflower, cut into small florets
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons taco seasoning
  • 2 tablespoons freshly squeezed lime juice, from 1 lime
  • 10 (6-inch) corn or flour tortillas
  • 2 cups shredded red cabbage
  • ⅓ cup roughly chopped cilantro

Avocado Crema

  • 1 avocado
  • 1 garlic clove, minced
  • ½ cup sour cream
  • ½ teaspoon sea salt
  • ¼ cup freshly squeezed lime juice, from 1 lime
  • ¼ cup cilantro leaves

Method

  1. Preheat the oven to 400°F with a rack in the center position.
  2. In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil, taco seasoning, and lime juice then spread out on a large rimmed baking sheet.
  3. Roast in the oven for 30 minutes or until cauliflower is tender with crispy edges.
  4. Meanwhile, prepare the avocado crema. To a food processor or small blender, add the avocado, garlic, sour cream, salt, lime juice and cilantro, blend until smooth.
  5. Heat ½ teaspoon of the remaining oil in a large cast-iron or nonstick skillet over medium heat. Once the oil glistens, add one tortilla and cook until toasty and warmed, about 30 seconds per side. Repeat with the remaining tortillas, adding additional oil to the skillet for each, as needed. Stack the toasted tortillas and wrap them in a clean kitchen towel to keep them warm.
  6. Divide the roasted cauliflower between the tortillas. Top evenly with shredded cabbage and cilantro. Drizzle with avocado crema and serve.