Craving tacos but looking for a lighter, vegetarian option? Look no further than these crispy roasted cauliflower tacos! This recipe delivers all the satisfying crunch and flavor of traditional tacos, but with a healthy twist. Forget soggy, bland cauliflower – our method ensures perfectly roasted florets with a delightful char, seasoned to perfection. They're surprisingly easy to make, using readily available ingredients and minimal prep time. Get ready to experience a burst of flavor with every bite, from the spicy chipotle seasoning to the cool crema and fresh cilantro.
This vibrant vegetarian meal is perfect for a weeknight dinner or a fun weekend gathering. Whether you're a seasoned taco enthusiast or a beginner in the kitchen, you'll find this recipe simple to follow. Ready to transform ordinary cauliflower into extraordinary tacos? Let's dive into the step-by-step instructions!
Tools Needed
- Oven
- Large bowl
- Small bowl
- Baking sheet
- Microplane or knife
- Whisk
- Dry skillet or baking sheet
Ingredients
- Cauliflower florets: 1 pound
- Olive oil: 1 tablespoon
- Garlic powder: 1 teaspoon
- Ground cumin: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Sea salt: 3/4 teaspoon
- Arrowroot or cornstarch (optional): 1 tablespoon
- Raw tahini or almond butter: 2 tablespoons
- Fresh lime juice: 1 tablespoon
- Garlic clove: 1
- Garlic powder (alternative): 1/4 teaspoon
- Salt: 1/2 teaspoon
- Maple syrup: 1/2 teaspoon
- Water: 1-2 tablespoons
- Cabbage (red or green): 12 ounces (3 cups)
- Cilantro: 1/4 cup
- Corn or grain-free tortillas
Step-by-Step Instructions
Step 1. Prepare the Cauliflower
- Preheat oven to 400°F (200°C). Cut cauliflower into bite-sized pieces.
- Toss cauliflower with olive oil in a large bowl.
- In a small bowl, combine garlic powder, cumin, smoked paprika, and salt. Sprinkle over cauliflower and toss.
- Add arrowroot or cornstarch for crispier cauliflower. Toss until powder disappears.
- Spread cauliflower on a baking sheet, leaving space between pieces. Roast for 20-25 minutes.
Step 2. Make the Coleslaw
- While cauliflower roasts, prepare the coleslaw. Combine tahini (or almond butter), lime juice, minced garlic (or garlic powder), salt, maple syrup, and water in a bowl. Whisk until smooth and creamy. Add more water if needed.
- Shred cabbage and add to the dressing along with chopped cilantro. Stir and set aside.
Step 3. Warm the Tortillas
- Warm tortillas in a dry skillet or oven.
Step 4. Assemble the Tacos
- Add coleslaw, roasted cauliflower, and optional toppings (avocado, green onions).
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- For even cooking, ensure cauliflower pieces are bite-sized.
- Leaving space between cauliflower pieces while roasting prevents steaming.
- Leftover cauliflower and coleslaw can be stored separately in the fridge for up to three days. Reheat cauliflower at 350°F (175°C) for 10 minutes.
Nutrition
- N/A
FAQs
1. Can I make the cauliflower ahead of time?
Yes! Roast the cauliflower a day or two in advance and store it in an airtight container in the refrigerator. Reheat gently before assembling the tacos.
2. What can I substitute for the chipotle powder if I don't have any?
You can use smoked paprika or a pinch of cayenne pepper for a smoky or spicy kick, respectively. Adjust the amount to your preference.
3. What are some other toppings I can add to my tacos?
Get creative! Try adding shredded cheese, pickled onions, avocado, salsa, or your favorite taco sauce.
These crispy roasted cauliflower tacos are a delicious and satisfying vegetarian meal that's surprisingly easy to make. From the perfectly charred cauliflower to the vibrant toppings, this recipe is sure to become a new favorite. Enjoy the delicious flavors and the satisfying crunch of these unique and flavorful tacos!