Spicy Cauliflower Tacos
These mouth-watering cauliflower tacos are made with tender cauliflower florets smothered in spices and roasted to perfection! Bursting with flavor and on the table in about 30 minutes.
Servings: 6 tacos
Calories: 211kcal
Ingredients
For the Tacos
- 1 medium cauliflower head, broken into florets
- 2 tablespoons cornstarch
- 2 tablespoons olive oil (or high-heat oil of choice)
- 1 tablespoon ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- 1 cup shredded red cabbage
For the Avocado Sauce
- 1 ripe avocado, pitted and peeled
- ¼ cup unsweetened and unflavored non-dairy milk, plus more as needed
- ¼ cup fresh cilantro
- 2 tablespoons lime juice
- Salt, to taste
Instructions
- Preheat the oven to 425°F and line a couple of baking sheets with parchment paper.
- Place the cauliflower florets into a large mixing bowl. Add the oil, cornstarch, cumin, ancho chile powder, paprika, onion powder, garlic powder, and salt.
- Stir the ingredients together, then use your hands to evenly distribute the oil, cornstarch, spices and salt on the cauliflower.
- Arrange the cauliflower florets in an even layer on each of the baking sheets and place them in the oven. Roast the cauliflower until tender, about 20 minutes.
- While the cauliflower roasts, make the sauce by placing all ingredients into a blender or food processor bowl and blending until smooth. Thin with additional milk and season with salt to taste.
- Warm the tortillas briefly in a lightly oiled skillet until they begin to crisp.
- When the cauliflower comes out of the oven season it with additional salt to taste.
- Stuff the tortillas with cauliflower, shredded cabbage, and avocado sauce.
- Serve.
Nutrition
Serving: 1taco | Calories: 211kcal | Carbohydrates: 24.4g | Protein: 4.5g | Fat: 12.4g | Saturated Fat: 2.2g | Sodium: 258mg | Potassium: 572mg | Fiber: 6.9g | Sugar: 3.6g | Calcium: 82mg | Iron: 2mg