Chili Roasted Cauliflower Tacos with Lime Slaw

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 red cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste
• Optional: crumbled cotija cheese, avocado slices, salsa

Steps

1. 1 Preheat oven to 425°F (220°C).
2. 2 Toss cauliflower florets with olive oil, chili powder, smoked paprika, cumin, salt, and pepper.
3. 3 Spread cauliflower on a baking sheet and roast for 20-25 minutes, until edges are golden and crispy.
4. 4 While cauliflower roasts, prepare slaw by mixing red cabbage, cilantro, lime juice, olive oil, honey, salt, and pepper in a bowl.
5. 5 Warm tortillas in a dry skillet over medium heat for about 30 seconds per side.
6. 6 Assemble tacos with roasted cauliflower and top with lime slaw.
7. 7 Add optional toppings like cotija cheese or avocado slices if desired.

Equipment

• Baking sheet
• Skillet

Variations

• Substitute cauliflower with roasted sweet potatoes for a different texture.

Substitutions

• Use gluten-free tortillas for a gluten-free option.
• Swap cotija cheese with feta if unavailable.

Pairings

• Black beans
• Mexican rice
• Guacamole

Nutrition

Tips

• For extra spice, add diced jalapeños to the slaw.
• Use a mix of spices like oregano or coriander for a flavor twist.

Storage

Store tacos components separately in airtight containers in the fridge for up to 3 days. Reheat cauliflower in the oven to maintain crispiness.

Freezing: Freeze roasted cauliflower and slaw separately for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a refreshing cilantro limeade or a spicy Mexican beer.

FAQ