Roasted Cauliflower Tacos

Emily Stevens

Simple, fresh ingredients make these cauliflower tacos the perfect summer’s night meal. With bright, quick pickled red onion and spicy avocado crema, these tacos showcase vegetarian ingredients and will enchant both meat-eaters and vegetarians alike.

Makes approximately 8 tacos.

Preheat oven to 375 degrees. Thinly slice ½ red onion and place in a bowl. Cover with approximately 1 cup of white vinegar and add ½ teaspoon of salt and ½ teaspoon of white sugar. Allow this mixture to sit in the fridge and pickle for the duration of the recipe. Cut and separate 1 head of cauliflower into florets and spread onto a baking sheet. In a separate bowl combine 2 tsp. paprika, 1 tsp. chili powder, 1 tsp. cumin, ¾  tsp. salt, and pepper to taste. Drizzle the cauliflower with olive oil and sprinkle with the spice mixture. Toss to coat evenly. Place in the oven for 15-20 minutes or until tender. While the cauliflower bakes, combine ½ of an avocado, ¼ cup cilantro, ½-1 jalapeño (depending on spice preference), the juice of one lime, and 1 cup greek yogurt in a blender. Pulse until the ingredients are emulsified but you can still see pieces of cilantro. When the cauliflower is done assemble the tacos with corn tortillas and the roasted cauliflower. Top with the quick pickled red onion, a drizzle of avocado crema, crumbled cotija cheese, a sprinkle of fresh cilantro, and a wedge of lime.

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