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.
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
1/2 cup crema or sour cream
1 to 2 teaspoons fresh lime juice
Pinch of salt
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.
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.
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.