Description
Delicious roasted cauliflower tacos featuring smoky chili and cumin, topped with a bright, crunchy lime-kissed slaw.
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 tablespoons lime juice
- 1 tablespoon mayonnaise or Greek yogurt
- 8 small corn or flour tortillas
- Optional toppings: cilantro, avocado slices
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, salt, and black pepper until evenly coated. Spread the seasoned florets in a single layer on a baking sheet.
- Roast for 20 to 25 minutes, flipping the florets halfway through until golden and tender.
- Combine shredded cabbage, carrots, lime juice, and mayonnaise or Greek yogurt in a bowl to make the slaw, adding a pinch of salt.
- Warm tortillas according to package directions before serving.
- Fill each warm tortilla with roasted cauliflower and top with slaw. Add cilantro and avocado if desired. Serve hot.
Notes
Serve on warm tortillas to prevent cracking. Add a squeeze of lime for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican