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Roasted Cauliflower Tacos
with Mexican side salad

Active: 40 min Total: 40 min
For a vegetarian version of carnitas (Mexican pulled pork), we use spiced cauliflower that 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.
Dependency
Cuisines

Ingredients

Metric
Servings:
4
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, fresh - 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, ground - 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

  1. Cauliflower - If prepping right before cooking, turn on oven before continuing with prep steps. Chop cauliflower into florets. (Can be done up to 4 days ahead)
  2. Jalapenos / Garlic / Onions / Cilantro - Prep as directed and store separately. (Can be done 1 day ahead)
  3. Avocados / Lettuce (for both the tacos and salad) / Tomatoes - Prep as directed.

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Make

  1. Heat oven to 500F / 260C.
  2. Spread cauliflower out onto a sheet pan and cover tightly with foil. "Steam" in oven for 10 minutes.
  3. 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.
  4. 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.
  5. Warm tortillas according to package directions.
  6. Toss salad to combine.
  7. Assemble tacos by topping tortillas with cauliflower, lettuce, avocados, onions, sour cream and salsa (or set it all out on the table and let everyone assemble their own). Enjoy with salad on the side.

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