Spicy Cauliflower Tacos are a delightful twist on your classic taco night. Packed with flavor and a bit of heat, these tacos are perfect for a quick weeknight dinner or a fun weekend meal. They're not just plant-based; they're downright crave-worthy!
Cauliflower is the star here, providing a hearty base that soaks up all those spices beautifully. The olive oil helps the cauliflower roast to perfection, giving it a slight crispiness. Smoked paprika and cayenne pepper add a smoky, spicy kick that makes these tacos stand out. A touch of garlic powder and onion powder rounds out the flavor, while salt and pepper enhance everything. The corn tortillas are the perfect vehicle for all these vibrant ingredients. Avocado brings a creamy contrast, and red cabbage adds a nice crunch and pop of color. Cilantro gives a fresh, herbaceous note, while the lime wedges add a zesty finish. For the sauce, vegan yogurt mixed with lime juice and hot sauce creates a tangy, spicy drizzle that ties everything together.
These spicy cauliflower tacos are fantastic with a side of black beans or a simple corn salad. Consider serving them with a light, citrusy margarita or a refreshing agua fresca to balance the spice.
Start by preheating your oven to 400°F (200°C). While the oven warms up, grab a large bowl and toss in your cauliflower florets. Drizzle them with olive oil and then sprinkle on the smoked paprika, cayenne pepper, garlic powder, onion powder, and a pinch of salt and pepper. Give it all a good toss until the cauliflower is well coated with the spices.
Spread the seasoned cauliflower out on a baking sheet in a single layer. This helps each piece to roast evenly. Pop it into the oven and let it roast for about 25 minutes. You’re looking for a tender bite with a bit of crisp on the edges.
While the cauliflower is getting its roast on, let’s make the sauce. In a small bowl, mix together the vegan yogurt, lime juice, and hot sauce. This is your flavor-packed drizzle that will bring the tacos together. Set it aside for now.
Next, warm up your corn tortillas. A dry skillet over medium heat works perfectly for this. Just give each side about 30 seconds, long enough to get them pliable and slightly toasted.
Now, it’s time to assemble. Lay out your warm tortillas and top them with the roasted cauliflower. Add slices of avocado, a handful of shredded red cabbage, and a sprinkle of chopped cilantro. Finally, drizzle your yogurt sauce over the top and serve with lime wedges for squeezing over just before eating.
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