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Looking to spice up taco night? Call in the roasted cauliflower. Whether you are a cauliflower lover or skeptic, this is one dish that will have you coming back for more. Loaded with crisp cabbage slaw and drizzled with a tangy lime crema, these richly spiced cauliflower tacos promise to shake up your weeknight dinner routine for good.
What People Are Saying:
"Delicious! Amazing flavor. Immediately saved for later as a staple." - ipodgirlg3434
"This recipe is a winner! Great flavor. I used the air fryer for the cauliflower which was easy and fast, but will try oven roasting in the future." - shannon76
Start by preheating your oven, with a rack in the center position. Then, in a large bowl, combine your oil and seasonings, whisking until evenly mixed, and add in the cauliflower florets. Toss the cauliflower so that each piece is coated in the oil and seasoning mixture and then place them cut side down on a foil-line baking sheet.
Place the baking sheet into the oven and bake the cauliflower for about 25 to 30 minutes until the bottoms are deeply browned and the centers are tender. Remove the sheet from the oven and allow the cauliflower to cool for about 5 minutes.
In a small bowl, make the crema by combining sour cream, lime juice, and salt, then cover and refrigerate until ready to use.
In a medium bowl, toss the sliced red and white cabbages, onion, cilantro, and remaining lime juice and salt together until evenly mixed, then set aside until the cauliflower is ready.
Once each component is ready, fill tortillas with a handful of slaw, then top each with 3 to 4 pieces of cauliflower, and drizzle with crema before topping with more cilantro. Serve the tacos alongside lime wedges.
The full list of ingredients and instructions can be found in the recipe below.
While these tacos are great on their own they would go well alongside other fresh dishes like our Mexican corn salad, elote, or cowboy caviar. Wash it all down with our watermelon agua fresca or, if it's that kind of night, one of our many margaritas.
Once roasted, the cauliflower will keep for up to 3 days, stored in an airtight container in the refrigerator. You can also store the lime crema for up to 3 days. The slaw will soften and turn pink over time as the lime juice and salt continue to pickle the cabbage and onion, so although it will still be delicious, it will definitely be different after an overnight in the refrigerator.
neutral oil
chili powder
garlic powder
paprika
dried oregano
ground cumin
kosher salt, divided
large head cauliflower, cut into 2" florets
sour cream
fresh lime juice, divided
finely sliced red cabbage
finely sliced white cabbage
small red onion, thinly sliced
chopped fresh cilantro, plus more for serving
small corn tortillas, warmed
Lime wedges, for serving
Let us know what you think in the comments below!
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