Cauliflower Tacos
ooking to spice up taco night? Call in the roasted cauliflower. Whether you are a cauliflower lover or skeptic, this is one dish that will have you coming back for more. Loaded with crisp cabbage slaw and drizzled with a tangy lime crema,
Ingredients :
- 1/3 cup neutral oil
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cumin
- 2 1/2 tsp. kosher salt, divided
- 1 large head cauliflower, cut into 2" florets
- 1/2 cup sour cream
- 3 Tbsp. 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
Directions :
- Place a rack in center of oven; preheat to 425°. In a large bowl, whisk oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons salt. Add cauliflower and toss to coat. Arrange cauliflower cut side down on a foil-lined baking sheet.
- Roast cauliflower until tender in the center and deeply browned on the bottom, 25 to 30 minutes. Let cool 5 minutes on sheet.
- Meanwhile, in a small bowl, stir sour cream, 1 tablespoon lime juice, and 1/2 teaspoon salt. Cover and refrigerate until ready to use.
- In a medium bowl, toss cabbages, onion, 1/4 cup cilantro, and remaining 2 tablespoons lime juice and 1/2 teaspoon salt. Set aside at room temperature until ready to use.
- To serve, fill each tortilla with a handful of slaw. Top with 3 to 4 pieces cauliflower and drizzle with crema. Top with more cilantro. Serve with lime wedges alongside.
