Roasted Cauliflower Tacos
These plant-based Roasted Cauliflower Tacos are filled with spicy roasted cauliflower and topped with a zesty slaw and creamy avocado, offering a delicious twist on classic taco night.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
1 large head of cauliflower, cut into florets
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
8 small corn tortillas
1 avocado, sliced
1 cup red cabbage, thinly sliced
2 tbsp lime juice
1/4 cup cilantro, chopped
1 jalapeño, thinly sliced
1/4 cup vegan mayonnaise
1 tbsp apple cider vinegar
1 clove garlic, minced
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Spread the seasoned cauliflower onto the prepared baking sheet and roast for 25-30 minutes, until golden and tender, stirring halfway through.
4. While the cauliflower is roasting, prepare the slaw by mixing the red cabbage, lime juice, cilantro, jalapeño, vegan mayonnaise, apple cider vinegar, and minced garlic in a bowl.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
6. Assemble the tacos by placing roasted cauliflower on each tortilla, topping with slaw, avocado slices, and additional cilantro if desired.
Storage
Store leftover roasted cauliflower and slaw in separate airtight containers in the refrigerator for up to 3 days.
Reheating
Reheat the cauliflower in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through. Reheat tortillas in a dry skillet.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
