Who doesn’t love a good taco? This delicious roasted cauliflower taco recipe with tangy avocado crema is easy, healthy, gluten-free, ready in 30 minutes, and it's the perfect vegetarian dinner. Homemade taco seasoning makes the cauliflower extra smoky. The key to achieving the ideal texture and color on the roasted cauliflower is using high heat. Roasting it at too low a temperature will result in a mushy texture, so make sure you crank up the heat.
Servings: 5
Ingredients:
- • 1 large head cauliflower, cut into small florets
- • 3 tablespoons extra-virgin olive oil
- • 2 tablespoons taco seasoning
- • 2 tablespoons freshly squeezed lime juice, from 1 lime
- • 10 (6-inch) corn or flour tortillas
- • 2 cups shredded red cabbage
- • ⅓ cup roughly chopped cilantro (optional)
AVOCADO CREMA
- • 1 avocado
- • 1 garlic clove, minced
- • ½ cup sour cream
- • ½ teaspoon sea salt
- • ¼ cup freshly squeezed lime juice, from 1 lime
- • ¼ cup cilantro leaves (optional)
Directions:
- • Preheat oven to 400°F with a rack in the center position.
- • In a large bowl, toss the cauliflower with 2 tablespoons of olive oil, taco seasoning, and lime juice.
- • Spread cauliflower onto a large rimmed baking sheet.
- • Roast for 30 minutes or until cauliflower is tender with crispy edges.
- • In a food processor or blender, add avocado, garlic, sour cream, salt, lime juice and cilantro and blend until smooth.
- • Heat ½ teaspoon of the remaining oil in a large non-stick skillet over medium heat until the oil glistens.
- • Add one tortilla and cook until toasted, about 30 seconds per side.
- • Repeat with remaining tortillas, adding additional oil as needed.
- • Stack the toasted tortillas and wrap them in a clean kitchen towel to keep them warm.
- • Divide the roasted cauliflower between the tortillas and top evenly with cabbage and cilantro.
- • Drizzle with avocado crema and serve.
