Cauliflower Tacos Recipe
These flavorful Cauliflower Tacos feature roasted cauliflower florets seasoned with a smoky blend of spices, paired with a fresh cabbage slaw and tangy lime crema. Perfect for a vibrant vegetarian meal that’s quick to prepare and packed with bold textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 tacos 1x
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Cauliflower and Seasoning
- 1/3 cup neutral oil (such as vegetable or canola oil)
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 1/2 teaspoons kosher salt, divided
- 1 large head cauliflower, cut into 2-inch florets
Lime Crema
- 1/2 cup sour cream
- 3 tablespoons fresh lime juice, divided
Slaw
- 1 cup finely sliced red cabbage
- 1 cup finely sliced white cabbage
- 1/4 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro, plus more for serving
Tacos
- 8 small corn tortillas, warmed
- Lime wedges, for serving
Instructions
- Prepare and Season Cauliflower: Place an oven rack in the center and preheat the oven to 425°F. In a large bowl, whisk together the oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons of kosher salt. Add the cauliflower florets to the bowl and toss thoroughly to coat each piece evenly with the spiced oil mixture. Arrange the cauliflower cut side down on a baking sheet lined with foil to aid roasting and cleanup.
- Roast Cauliflower: Roast the cauliflower in the preheated oven for 25 to 30 minutes, or until the florets are tender inside and have a deep brown color on the bottom. After roasting, allow the cauliflower to cool on the baking sheet for about 5 minutes to set the flavors and make handling easier.
- Make Lime Crema: While the cauliflower roasts, combine the sour cream, 1 tablespoon of fresh lime juice, and 1/2 teaspoon salt in a small bowl. Mix well, then cover the bowl and refrigerate this lime crema until you’re ready to assemble the tacos; this keeps it fresh and enhances its tangy flavor.
- Prepare Cabbage Slaw: In a medium bowl, toss together the finely sliced red cabbage, white cabbage, thinly sliced red onion, 1/4 cup chopped cilantro, the remaining 2 tablespoons of lime juice, and the remaining 1/2 teaspoon salt. Let this slaw sit at room temperature to slightly marinate and combine the flavors.
- Assemble and Serve Tacos: Warm the corn tortillas just before serving. Fill each tortilla with a generous handful of the cabbage slaw. Top with 3 to 4 roasted cauliflower pieces, then drizzle with the prepared lime crema. Garnish with additional fresh cilantro as desired. Serve the tacos with lime wedges on the side for an extra zing of fresh lime juice.
Notes
- Use corn tortillas for a gluten-free option.
- For extra heat, add a pinch of cayenne pepper or drizzle with hot sauce.
- Leftover cauliflower and slaw can be stored separately in the refrigerator for up to 2 days.
- To make this vegan, substitute sour cream with a plant-based alternative.
- Ensure cauliflower florets are uniform in size for even roasting.
Keywords: cauliflower tacos, roasted cauliflower, vegetarian tacos, Mexican tacos, cabbage slaw, lime crema, meatless tacos
Find it online: https://kitchenbyclara.com/cauliflower-tacos-recipe/
