Cauliflower Tacos

Elevate taco night with these vibrant and satisfying Cauliflower Tacos, a plant-based twist packed with bold flavors and wholesome ingredients. Roasted cauliflower florets, seasoned with a smoky blend of cumin, chili powder, and paprika, are tender on the inside and slightly crispy on the outside, providing a hearty, meat-free filling. These tacos are layered with tangy lime-pickled red cabbage, creamy avocado, and a dollop of sour cream (vegan-friendly options included), all nestled in warm corn tortillas. Quick to prepare in under 45 minutes, this recipe is perfect for weeknight dinners or casual entertaining. With its combination of textures and zesty flavors, these Cauliflower Tacos will wow vegetarians and omnivores alike, offering a fresh take on taco favorites!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 corn tortillas
• 0.5 small head red cabbage
• 1 lime
• 1 avocado
• 0.25 cup cilantro
• 0.5 cup sour cream or vegan sour cream

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the cauliflower into small florets and place them in a large mixing bowl.

Step 3

Drizzle olive oil over the cauliflower florets.

Step 4

Add the ground cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper to the bowl.

Step 5

Toss the cauliflower florets thoroughly until they are evenly coated with the spices and oil.

Step 6

Spread the cauliflower florets evenly on a large baking sheet lined with parchment paper.

Step 7

Roast the cauliflower in the preheated oven for 20 to 25 minutes, until tender and slightly crispy.

Step 8

While the cauliflower is roasting, thinly slice the red cabbage and place it in a small mixing bowl.

Step 9

Squeeze the juice of the lime over the sliced cabbage and toss to combine. Set aside to pickle lightly.

Step 10

Dice the avocado and chop the cilantro. Set aside for topping.

Step 11

Once the cauliflower is done, remove it from the oven.

Step 12

Heat the corn tortillas in a dry skillet over medium heat until warm and pliable.

Step 13

To assemble the tacos, place a few spoonfuls of roasted cauliflower on each tortilla.

Step 14

Top with a small handful of pickled red cabbage.

Step 15

Add some diced avocado, chopped cilantro, and a dollop of sour cream or vegan sour cream.

Step 16

Serve the tacos immediately with extra lime wedges on the side, if desired.

Nutrition Facts

Serving size	(1831.7g)

Amount per serving	% Daily Value*
Calories	1943.2

Total Fat 84.8g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 5.7g
Cholesterol 60mg	0%
Sodium 2649.3mg	0%
Total Carbohydrate 263.9g	0%
Dietary Fiber 62.4g	0%
Total Sugars 34.1g
Protein 50.5g	0%

Vitamin D 0IU	0%
Calcium 699.1mg	0%
Iron 14.4mg	0%
Potassium 4784.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 10.0%

Carbs: 52.2%