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