Ingredients
1 large head of cauliflower, cut into small florets
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8–12 corn or flour tortillas
2 cups shredded cabbage or slaw mix
1/2 cup Greek yogurt or sour cream
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
1 clove garlic, minced
Instructions
Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Step 3: Spread the cauliflower in a single layer on the prepared baking sheet, ensuring they are not crowded.
Step 4: Roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and the edges are browned and crispy.
Step 5: While the cauliflower roasts, whisk together the Greek yogurt, chopped cilantro, lime juice, and minced garlic in a small bowl to make the cilantro lime crema.
Step 6: Warm the tortillas in a dry skillet or over a gas flame for about 30 seconds per side.
Step 7: Assemble the tacos by placing a small amount of cabbage in each tortilla, followed by the roasted cauliflower, and a generous drizzle of the cilantro lime crema.
Notes
To make this vegan, use a dairy-free yogurt or cashew cream for the cilantro lime crema.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Healthy Dinner
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 3 tacos
- Calories: 295
- Sugar: 5g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg
Keywords: cauliflower tacos, cilantro lime crema, vegetarian tacos, healthy dinner, roasted cauliflower, meatless monday
