Roasted Cauliflower Tacos
Delicious vegetarian tacos featuring roasted cauliflower tossed in warm spices, topped with a fresh, crunchy slaw.
Ingredients
For the Base
- 1 head cauliflower, cut into florets Any firm head works; adjust cooking time if large.
- 2 tablespoons olive oil Use another neutral oil if needed.
- 1 teaspoon chili powder Increase for more heat, reduce for milder flavor.
- 1/2 teaspoon cumin Increase to deepen the smoky profile.
- 1/4 teaspoon salt Adjust based on taste and if using salty toppings.
- 1/4 teaspoon black pepper
For the Slaw
- 1 cup shredded cabbage Pre-shredded works well, pat dry if wet.
- 1/2 cup shredded carrots Can use pre-shredded.
- 2 tablespoons lime juice Increase for a brighter slaw.
- 1 tablespoon mayonnaise or Greek yogurt Substitute based on desired creaminess.
- 1/4 teaspoon salt
For Serving
- 8 small corn or flour tortillas Corn keeps it gluten-free; flour offers more pliability.
- Optional toppings: cilantro, avocado slices
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, chili powder, cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl until evenly coated.
Roasting
- Spread the seasoned florets on a baking sheet in a single layer.
- Roast for 20 to 25 minutes, flipping halfway through, until the edges are golden and pieces are tender.
Making the Slaw
- While the cauliflower roasts, combine shredded cabbage, shredded carrots, lime juice, mayonnaise or Greek yogurt, and 1/4 teaspoon salt in a bowl.
- Mix until evenly coated.
Tortillas
- Warm tortillas according to package directions so they’re pliable.
Assembly
- Fill each warm tortilla with a generous spoonful of roasted cauliflower and top with a mound of the fresh slaw.
- Finish with optional cilantro leaves or avocado slices.
Notes
Serve with black beans, rice, or let guests create their taco combinations for added fun. Store slaw and cauliflower separately for best texture when reheating.