Description
Cauliflower Tacos with Cilantro Lime Crema are crispy, flavorful vegetarian tacos made with roasted cauliflower, warm corn tortillas, fresh cabbage, avocado, and a zesty cilantro lime crema for an easy weeknight dinner.
Ingredients
1 large cauliflower
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small corn tortillas
2 cups shredded red cabbage
1 avocado, sliced
2 tablespoons chopped cilantro
1 lime, cut into wedges
1/2 cup sour cream
2 tablespoons mayonnaise
2 tablespoons fresh lime juice
1/4 cup fresh cilantro
1 small garlic clove
2 to 3 tablespoons water
Instructions
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper if desired.
2. Cut the cauliflower into small florets and place them on the baking sheet.
3. Drizzle the cauliflower with olive oil, then season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Toss well until the florets are evenly coated, then spread them into a single layer.
5. Roast for 25 to 30 minutes, flipping halfway through, until the cauliflower is tender and the edges are browned and slightly crisp.
6. While the cauliflower roasts, add sour cream, mayonnaise, fresh lime juice, cilantro, garlic clove, and 2 tablespoons water to a blender or food processor.
7. Blend until smooth, adding a little more water if needed to create a creamy drizzleable sauce.
8. Warm the corn tortillas in a dry skillet, over a gas flame, or in the microwave wrapped in a clean towel.
9. Fill each tortilla with roasted cauliflower, shredded red cabbage, and avocado slices.
10. Drizzle the tacos with cilantro lime crema and sprinkle with chopped cilantro.
11. Serve immediately with lime wedges on the side.
Notes
These tacos are best served right after the cauliflower comes out of the oven so the edges stay crisp.
If you want more heat, add cayenne pepper to the cauliflower or sliced jalapeños on top.
Store leftover cauliflower, toppings, and crema separately so the tacos stay fresh and easy to reassemble.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 5g
- Sodium: 430mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 15mg