Spicy Roasted Cauliflower Tacos are a fresh twist on taco night that will leave your taste buds dancing. With a delightful blend of roasted spices and creamy avocado, these tacos are perfect for a quick weeknight dinner or a fun weekend meal with friends.
Cauliflower serves as the hearty base of these tacos, absorbing all the spices and roasting to a perfect golden brown. Olive oil helps the spices stick and gives the cauliflower a deliciously crispy edge. The mix of chili powder, smoked paprika, and cayenne pepper brings that irresistible smoky heat. Corn tortillas are traditional, adding a nice corn flavor that complements the spices. Shredded red cabbage adds a fresh crunch, while avocado slices introduce a creamy texture that balances the spice. Cilantro and lime wedges provide bright, fresh flavor notes.
These tacos pair wonderfully with a side of black beans or a light corn salad. If you're in the mood for something festive, try serving them with a refreshing margarita on the side.
First, fire up your oven to 425°F (220°C). It's always a good idea to get that preheating out of the way. Line a baking sheet with parchment paper to save yourself some cleanup later. In a large bowl, toss those cauliflower florets with olive oil, chili powder, smoked paprika, cayenne pepper, salt, and a few grinds of black pepper. Make sure each piece is well-coated, as this is where all the flavor comes in. Spread them out on your prepared baking sheet, giving each floret space to roast nicely. Pop them in the oven for 25-30 minutes, flipping halfway through. You’ll know they’re done when they’re tender and have a lovely golden hue.
While the cauliflower is doing its thing, whip up the lime crema. In a small bowl, combine the vegan sour cream, lime juice, and garlic powder. Mix it until smooth and set it aside. This will add a creamy zing to your tacos.
Next, warm up those corn tortillas. I like to use a dry skillet over medium heat. Just give each tortilla about 30 seconds per side until they’re pliable. This makes them easier to fold and less likely to break.
When everything’s ready, it’s time to assemble! Lay out your tortillas and divide the roasted cauliflower evenly among them. Pile on some shredded cabbage, lay a few avocado slices on top, and sprinkle with chopped cilantro. Drizzle on that lime crema and serve right away with lime wedges on the side for an extra citrus kick.
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