Roasted Cauliflower Tacos

Tacos have become a favorite around the world, offering endless possibilities for fresh and flavorful fillings.
It offers steady energy while remaining light but satisfying.
Roasted cauliflower develops a delicious caramelized flavor with every bite.
A creamy sauce balances the warm spices while pickled red onions add a bright, tangy crunch.
Served in warm tortillas, these tacos make a vibrant meal for any day of the week.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

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Olivia

Roasted Cauliflower Tacos

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Roasted cauliflower tacos with creamy lime sauce, pickled red onions, and fresh cilantro. An easy vegetarian taco recipe that\'s flavorful, healthy, and ready in 50 minutes.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Appetizer, Main Course, Snack

Cuisine: American, Mexican

Calories: 384

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 1 medium cauliflower cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Creamy Sauce
• 1/2 cup plain Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1 tablespoon mayonnaise
• 1 teaspoon hot sauce optional
• 1 small garlic clove minced
• Salt and black pepper to taste
• For the Tacos
• 8 small corn or flour tortillas
• 1/2 cup pickled red onions
• 1/4 cup fresh cilantro chopped
• Lime wedges for serving

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Equipment

Baking Sheet

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Baking Sheet

Mixing Bowl

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Mixing bowl

Cooking Instructions

 

1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper.
3. Spread the cauliflower on a baking sheet in a single layer.
4. Roast for 25-30 minutes, turning halfway through, until tender and lightly browned.
5. Meanwhile, whisk together the Greek yogurt, mayonnaise, lime juice, garlic, hot sauce if using, salt, and black pepper to make the creamy sauce.
6. Warm the tortillas in a dry skillet or directly over a gas flame until soft.
7. Fill each tortilla with roasted cauliflower.
8. Drizzle generously with the creamy sauce.
9. Top with pickled red onions and chopped fresh cilantro.
10. Serve immediately with lime wedges on the side.

Nutrition

Calories: 384kcalCarbohydrates: 42gProtein: 9gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 19mgSodium: 593mgPotassium: 639mgFiber: 6gSugar: 7gVitamin A: 581IUVitamin C: 74mgCalcium: 167mgIron: 3mg

Notes

• For extra crispiness, roast the cauliflower without overcrowding the baking sheet.
• Avocado slices or shredded cabbage make excellent additions.
• Store leftover cauliflower and sauce separately in the refrigerator for up to 3 days.
• Serve with Mexican rice, black beans, or corn salad for a complete meal.

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