Chili Lime Roasted Cauliflower Tacos
- PREP 10min
- COOK 35min
- TOTAL 45min
These delicious roasted cauliflower tacos feature roasted cauliflower tossed with ancho chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper. We love building our tacos with mashed avocado, shredded cabbage, and pickled onions. We also add a drizzle of lime crema, making the tacos extra special.
You Will Need
For the Tacos
8 corn tortillas or flour tortillas
1 medium head cauliflower (about 1 1/4 pounds), cut into small florets
2 tablespoons olive oil, grape seed oil or neutral flavored oil
1/4 teaspoon fine sea salt
1 teaspoon ancho chili powder or use our homemade chili powder, see notes
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon to 1/4 teaspoon cayenne pepper
2 to 3 lime or lemon wedges
1 medium avocado, mashed
2 cups thinly shredded cabbage or lettuce
Lime crema, recipe below
Optional toppings: pickled onions, pickled jalapeños, fresh cilantro leaves, crumbled or shredded cheese
Lime Crema (Lime Sour Cream)
1/2 cup crema or sour cream
1 to 2 teaspoons fresh lime juice
Pinch of salt
Directions
Roast Cauliflower
Heat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat — lining the pan is not entirely necessary, but this does help with cleanup.
In a large bowl, toss the cauliflower florets with the oil, salt, chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper. Add the seasoned florets to the baking sheet. Spread them out, facing as many of the flatter edges down onto the baking sheet so that they brown nicely.
Roast until the edges are crisp and brown and the insides are tender, 20 to 35 minutes. After 20 minutes, stir the cauliflower to promote even browning.
Remove the cauliflower from the oven and toss with a squeeze of fresh lime juice.
Make Lime Crema
Combine the crema (or sour cream) with a teaspoon of lime juice and a pinch of salt. Taste, and then add more lime juice as needed.
Assemble Tacos
Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until warm.
Spread a tablespoon or so of mashed avocado onto each tortilla. Then add a handful of shredded cabbage, some roasted cauliflower, a drizzle of the lime crema, and any additional taco toppings — try pickled onions, crumbled or shredded cheese.
Adam and Joanne's Tips
- Crema is a thickened tangy cream (similar to sour cream). We buy ours at a local Mexican market, but you might find that your local grocery store sells it. If you cannot find it, use sour cream as a substitute.
- Any chili powder will work for this recipe, but we love using ancho chili powder, which tastes sweet, fruity, and mild. We also love substituting our homemade chili powder blend, which is packed with flavor.
- Smoked Paprika is made from dried and smoked pimiento peppers. It adds a deep smoky aroma and flavor. Unless noted on the packaging, it isn’t typically hot (spicy) and instead is mild and a bit sweet.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste