Description
These roasted cauliflower tacos are packed with smoky, spiced flavor and topped with a bright cilantro lime crema. A delicious plant-based dinner that’s easy to make and full of vibrant ingredients.
Ingredients
Scale
- 1 medium head cauliflower, cut into small florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco (optional)
- For the Cilantro Lime Crema:
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Spread cauliflower in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- Meanwhile, make the crema: In a small bowl, whisk together sour cream, cilantro, lime juice, garlic, and salt. Set aside.
- Warm tortillas in a dry skillet or directly over a gas flame until pliable.
- Assemble tacos: Divide roasted cauliflower among tortillas. Top with shredded red cabbage, cilantro, and queso fresco if using. Drizzle with cilantro lime crema.
- Serve immediately.
Notes
To make this recipe vegan, use dairy-free sour cream or yogurt and omit queso fresco.
Nutrition
- Calories: 320 kcal
- Sugar: 6 g
- Fat: 16 g
- Carbohydrates: 38 g
- Protein: 9 g