Description
These Roasted Cauliflower Tacos with Slaw deliver bold flavor and great texture. You will love this satisfying vegetarian meal.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cabbage (for slaw)
- 1/2 cup shredded carrots (for slaw)
- 2 tablespoons lime juice (for slaw)
- 1 tablespoon mayonnaise or Greek yogurt (for slaw)
- 1/4 teaspoon salt (for slaw)
- 8 small corn or flour tortillas
- Optional toppings: cilantro, avocado slices
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cauliflower florets with olive oil, chili powder, cumin, salt, and pepper.
- Spread the seasoned cauliflower on a baking sheet in a single layer.
- Roast for 20 to 25 minutes, flipping halfway through, until the cauliflower is tender and slightly caramelized.
- While the cauliflower roasts, prepare the slaw. In a separate bowl, combine the shredded cabbage, carrots, lime juice, mayonnaise or yogurt, and salt. Mix well.
- Warm the tortillas according to package directions.
- Fill each warm tortilla with the roasted cauliflower.
- Top generously with the fresh slaw and any desired additional toppings.
Notes
- For extra spice, add a pinch of cayenne pepper to the cauliflower seasoning.
- You can make the slaw ahead of time, but add the lime juice just before serving for the freshest taste.
- Ensure the cauliflower is in a single layer for even roasting and better crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Tex-Mex Inspired
Nutrition
- Serving Size: 2 Tacos
- Calories: Approx. 280
- Sugar: Approx. 5g
- Sodium: Approx. 350mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 38g
- Fiber: Approx. 7g
- Protein: Approx. 8g
- Cholesterol: 0mg