Roasted Cauliflower Tacos
with Mexican side salad

Name: Roasted Cauliflower Tacos
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 hearts Lettuce, romaine, chopped; 1 Tomatoes, medium, diced; 2 tsp Vinegar, red wine; 2 tsp Lime juice; 2 tsp Honey; 2 Tbsp Oil, cooking; 1/4 cup Pepitas / pumpkin seeds; 1 1/2 lbs Cauliflower, florets; 1 Jalapenos, chopped; 2 cloves Garlic, chopped; 1/4 Onions, medium, finely diced; 1/4 cup Cilantro, leaves torn; 1 Avocados, sliced; 1 heart Lettuce, romaine, chopped; for roasting Foil; 2 Tbsp Oil, olive; 2 tsp Paprika, smoked; 2 tsp Oregano, ground; 2 tsp Cumin; 1 tsp Salt; 1/2 tsp Black pepper; 8 Tortillas, taco-sized corn or flour; 1/3 cup Sour cream (sub plain or Greek yogurt); 1/3 cup Salsa, any type

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

For a vegetarian version of carnitas (Mexican pulled pork), spiced cauliflower is roasted until tender on the inside and golden brown and crisp on the outside. Served on tortillas with avocados, onions, and salsa, these make for a creative and addictive variation of the meat-based original. This recipe was featured in 2017 and is perfect for a busy week during the holidays - it can feed a crowd and everyone can customize their own tacos with their favorite toppings!

Dependency

Bean and Lentil Waffle Fry "Nachos"

Ingredients

Metric

Servings:

Mexican Side Salad:

Lettuce, romaine - 2 hearts , chopped
Tomatoes, medium - 1 , diced
Vinegar, red wine - 2 tsp
Lime juice - 2 tsp
Honey - 2 tsp
Oil, cooking - 2 Tbsp
Pepitas / pumpkin seeds - 1/4 cup

Roasted Cauliflower Tacos:

Cauliflower - 1 1/2 lbs , florets
Jalapenos - 1 , chopped
Garlic - 2 cloves , chopped
Onions, medium - 1/4 , finely diced
Cilantro - 1/4 cup , leaves torn
Avocados - 1 , sliced
Lettuce, romaine - 1 heart , chopped
Foil - for roasting
Oil, olive - 2 Tbsp
Paprika, smoked - 2 tsp
Oregano, ground - 2 tsp
Cumin - 2 tsp
Salt - 1 tsp
Black pepper - 1/2 tsp
Tortillas, taco-sized corn or flour - 8
Sour cream - 1/3 cup (sub plain or Greek yogurt)
Salsa, any type - 1/3 cup

Prep

Cauliflower - If prepping right before cooking, turn on oven before continuing with prep steps. Chop cauliflower into florets. (Can be done up to 5 days ahead)
Jalapenos / Garlic / Onions / Cilantro - Prep as directed and store separately. (Can be done 1 day ahead)
Avocados / Lettuce (for both the tacos and salad) / Tomatoes - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 500F / 260C.
Spread cauliflower out onto a sheet pan and cover tightly with foil. "Steam" in oven for 10 minutes.
When cauliflower has finished steaming, remove foil. Whisk together garlic, jalapenos, olive oil, paprika, oregano, cumin, salt, and pepper. Pour over cauliflower and toss to coat. Return cauliflower to oven and continue roasting for 15 to 20 minutes.
In a mixing bowl, whisk together vinegar, lime juice, honey, and cooking oil. Top with lettuce (portion for salad), tomatoes, and pepitas. Wait to toss until just before serving.
Warm tortillas according to package directions.
Toss salad to combine.
Assemble tacos by topping tortillas with cauliflower, lettuce, avocados, onions, cilantro, sour cream, and salsa (or set it all out on the table and let everyone assemble their own). Enjoy with salad on the side.

Reviews

Ratings

0 reviews