Take your tacos to the next level with this roasted cauliflower version. Perfect for New Year’s gatherings, they’re packed with flavor and spice.
Ingredients
For the Roasted Cauliflower:
- 1 large head cauliflower, cut into bite-sized florets
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Lime Crema:
- 1 cup Mexican crema or sour cream
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
For Assembly:
- 12 corn tortillas
- 2 cups shredded purple cabbage
- 1 cup fresh cilantro, chopped
- 2 avocados, sliced
- 2 limes, cut into wedges
- Hot sauce (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine cauliflower florets with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.
- Spread the seasoned cauliflower on the prepared baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and golden brown with crispy edges.
- While the cauliflower roasts, prepare the lime crema by combining Mexican crema (or sour cream), lime juice, minced garlic, and salt in a small bowl. Whisk until smooth.
- Warm the corn tortillas either on a hot skillet or wrapped in foil in the oven for 5 minutes.
- To assemble the tacos:
- Place a warm tortilla on a plate
- Add a generous portion of roasted cauliflower
- Top with shredded purple cabbage
- Drizzle with lime crema
- Add sliced avocado
- Sprinkle with fresh cilantro
- Serve with lime wedges and hot sauce on the side
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serves: 4-6 people (makes 12 tacos)
For best results, serve immediately while the cauliflower is still warm and crispy. These tacos can be made vegan by substituting the crema with a cashew-based sauce.