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
- 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
Preheat oven 400 degrees F.
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.
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.
Meanwhile, in bowl, toss purple cabbage with generous pinch of salt and juice from one lime.
In microwave, warm tortillas for 10-20 seconds.
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.