Roasted Cauliflower Tacos Recipe
Roasted Cauliflower Tacos are not only vegetarian, but they are also so full of flavor. Simply toss cauliflower florets with oil and taco seasoning, roast in the oven, then combine with all your favorite toppings.
Ingredients
- 1 large head cauliflower cut into florets
- 3 Tbsp. olive oil
- 1 tsp. cumin
- ½ tsp. chili powder
- ¼ tsp. paprika
- ¼ tsp. garlic powder
- ⅛ tsp cayenne pepper*
- ¼ tsp. coriander
- 1 tsp. salt
- ¼ tsp. black pepper
Cilantro Lime Crema
- ⅔ cup coconut cream or sour cream
- ½ cup cilantro coarsely chopped, packed
- 1 Tbsp. lime juice freshly squeezed
- 1 small garlic clove crushed
- ¼ tsp. salt
Serving:
- 6 corn tortillas lightly toasted
- Red cabbage finely shredded
- Avocado sliced
- Cilantro finely chopped
Instructions
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Preheat oven to 425°F.
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Cut cauliflower into bite-sized florets. Add cauliflower florets and oil to a large bowl. Toss until cauliflower is well coated.
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Whisk together cumin, chili powder, paprika, garlic powder, cayenne pepper, coriander, salt, and black pepper in a small bowl. Sprinkle seasoning mix over cauliflower. Toss to combine.
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Line a large baking sheet with parchment paper. Add cauliflower and spread in a single layer. Bake cauliflower in preheated oven for 25-30 minutes, flipping halfway through, or until crisp and tender.
Cilantro Lime Crema
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While cauliflower is roasting, add cilantro lime cream sauce ingredients to the bowl of a mini-prep food processor or high-speed blender.
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Pulse for 30-60 seconds, or until smooth. Be sure to scrape down the sides every 10-15 seconds to ensure even mixing. Serve cauliflower tacos with shredded cabbage, sliced avocado, additional cilantro, and the cilantro lime cream sauce. Enjoy!
Recipe Notes
- Nutrition facts are calculated without any toppings, with a corn tortilla, and 1.5 tablespoons of sauce on each taco. (You'll have a little extra sauce leftover.)
Meal Prep and Storage
- How to prep ahead: If needed, chop the cauliflower and make the cream sauce up to 2 days before you need it.
- How to store: Keep all of your ingredients in separate airtight containers. Place the roasted cauliflower, cilantro lime cream sauce, and any chopped toppings in the refrigerator.
- How to freeze: The best way to freeze leftover cauliflower is to seal it in a freezer-safe airtight container and freeze for up to 3 months. Save the ingredients separately, though.
- How to reheat: Warm the cauliflower up by placing on a large baking sheet in a 300℉ oven for 10-12 minutes. Don't microwave it! You will end up with soggy, and no longer crispy, cauliflower.