Your taco night spread is about to get zestier, crunchier and more colorful than ever. A combination of homemade roasted cauliflower and lime-cabbage slaw – all stuffed inside a warm corn flour tortilla – these tasty tacos will surely spice things up. Add your favorite salsa, hot sauce and dairy-free sour cream.
Roasted Cauliflower Tacos with Lime-Cabbage Slaw
Servings 4
Ingredients
- 2 heads cauliflower, trimmed & cut into florets
- 1 tsp. ground cumin
- 2 tsp. chili powder
- ½ tsp. granulated garlic
- 1 tsp. smoked paprika
- 1 tsp. kosher salt (plus more to taste)
- 2 tbsp. olive oil
- 2 cups shredded purple cabbage
- 2 limes (1 cut into wedges for serving)
- 12 corn tortillas
- Thinly sliced jalapeño
- Fresh cilantro
- 1 Avocado
- Salsa or hot sauce, optional
Instructions
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Preheat oven 400 degrees F.
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In large mixing bowl, combine cumin, chili powder, garlic, smoked paprika and salt. Add cauliflower florets and drizzle with olive oil. Toss to coat thoroughly.
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Transfer cauliflower to two sheet pans. Spread cauliflower as much as possible to yield crispier results. Roast 20-25 minutes, tossing halfway through, until cauliflower is fork-tender and golden.
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Meanwhile, in bowl, toss purple cabbage with generous pinch of salt and juice from one lime.
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In microwave, warm tortillas for 10-20 seconds.
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To serve, spoon lime-cabbage slaw onto tortillas. Top with roasted cauliflower, jalapeños, avocado, fresh cilantro and lime wedges. Serve with your favorite hot sauce or salsa.
Recipe Notes
Shop the ingredients at Vitacost.com!
