Roasted Cauliflower Tacos

Name: Roasted Cauliflower Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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Roasted Cauliflower Tacos are a game-changer for anyone looking to elevate their taco night with a vibrant, plant-based twist. This recipe brings together the smoky flavors of roasted cauliflower with the crunch of fresh slaw, making it a unique and satisfying meal for any time of year.

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Ingredients for Roasted Cauliflower Tacos

Cauliflower is the star of this dish, offering a neutral base that absorbs spices beautifully, turning golden and tender when roasted. Olive oil helps crisp up the cauliflower while adding richness. The blend of chili powder and smoked paprika infuses the cauliflower with a smoky, spicy kick. Garlic powder and onion powder round out the flavor profile with aromatic depth. The corn tortillas provide a sturdy, gluten-free vessel for our tasty fillings. Avocado adds creaminess that contrasts the crunch of red cabbage, which is brightened with lime juice and fresh cilantro. Sliced jalapeño adds a spicy zing, and the vegan mayonnaise combined with apple cider vinegar and minced garlic creates a tangy, creamy slaw dressing.

Tips & Tricks

For extra crispy cauliflower, make sure not to overcrowd the baking sheet. Use two sheets if necessary.
If you prefer a milder slaw, remove the seeds from the jalapeño before slicing it.
Make the slaw a day ahead; the flavors meld beautifully with a bit of time.

Serving Suggestions

These tacos pair wonderfully with a side of black beans or a fresh mango salsa. For a refreshing drink, try serving with a chilled glass of hibiscus iced tea or a light, citrusy beer.

Frequently Asked Questions

Can I use flour tortillas instead of corn?: Absolutely! If you're not concerned about keeping it gluten-free, flour tortillas work just as well.
How do I store leftovers?: Keep the components separate in airtight containers in the fridge for up to 3 days. Assemble just before serving.

Roasted Cauliflower Tacos Recipe Walkthrough

First, get your oven preheated to 425°F (220°C). While it's warming up, line a baking sheet with parchment paper to prevent sticking. Grab a large bowl and toss your cauliflower florets with olive oil, chili powder, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Make sure each floret is well-coated with this flavorful mix.

Spread the seasoned cauliflower evenly on the prepared baking sheet. Pop it in the oven and let it roast for about 25-30 minutes. Check it halfway and give it a quick stir to ensure even roasting. You'll know it's done when the cauliflower turns a lovely golden hue and is tender to the bite.

While the cauliflower is roasting, let's whip up the slaw. In a bowl, combine the red cabbage, lime juice, cilantro, and jalapeño. For the dressing, mix vegan mayonnaise, apple cider vinegar, and minced garlic, then pour it over the cabbage mixture. Toss everything until the cabbage is well-coated and set it aside to marinate.

Now, it's time to warm up your corn tortillas. Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds on each side until they are soft and pliable.

To assemble your tacos, layer the roasted cauliflower on each tortilla. Top with a generous amount of slaw, a few slices of avocado, and extra cilantro if you like. Serve immediately and enjoy the medley of flavors.

Why You'll Love This Recipe

Easy to make with simple, wholesome ingredients.
Perfect balance of smoky, spicy, and fresh flavors.
Completely vegan and gluten-free, catering to diverse diets.
Great for meal prep; components can be made in advance.

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

Step-by-step 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.

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