American · Dinner
Cauliflower Tacos
Roasted cauliflower florets tossed in smoked paprika and cumin, folded into warm corn tortillas with shredded cabbage, avocado slices, and a lime-cilantro cashew crema. Charred edges give a caramelized bite, while pickled jalapeno brings acid and heat.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
505Calories
11.3gProtein
30.6gFat
54.2gCarbs
6.6gSugar
13.4gFiber
875mgSodium
0mgChol
4.2gSat Fat
847mgPotassium
105mgCalcium
2.1mgIron
0mcgVitamin B12
58mgVitamin C
vegan
vegetarian
gluten-free
egg-free
high-fiber
spice-route
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Heat oven to 220C/425F. Cut cauliflower into small florets, slice avocado, and shred red cabbage.
2
Toss
In a bowl, combine cauliflower florets with olive oil, smoked paprika, ground cumin, and salt until evenly coated.
3
Roast
Spread coated florets in single layer on tray and roast at 220C/425F for 22 minutes, turning once, until deeply browned.
4
Build
Blend soaked cashews with cilantro and lime juice into crema. Warm tortillas in dry skillet until speckled.
5
Plate
Divide roasted cauliflower among tortillas, top with cabbage, avocado, and pickled jalapeno, drizzle crema over, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cauliflower, cut into small florets
- 66 corn tortillas (12 inch)
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 11 avocado
- 2 oz56g red cabbage
- 4 tbsp60g cashew
- 4 tbsp4 tbsp cilantro
- 11 lime, juiced
- 1 oz28g pickled jalapeno slices
- 1/2 tsp1/2 tsp salt
