Harissa Roasted Cauliflower Tacos with Lime Slaw

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 tablespoons harissa paste
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 small red cabbage, shredded
• 1 small carrot, julienned
• Juice of 2 limes
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro
• Optional: crumbled feta or vegan feta for serving

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss cauliflower with olive oil, harissa paste, cumin, salt, and pepper.
3. 3 Spread on a baking sheet and roast for 20-25 minutes until edges are crisp.
4. 4 While cauliflower roasts, warm tortillas according to package instructions.
5. 5 In a bowl, combine shredded cabbage and carrot.
6. 6 Whisk together lime juice, olive oil, honey, and salt, then pour over slaw and toss to coat.
7. 7 Stir in cilantro.
8. 8 Assemble tacos with roasted cauliflower and slaw. Top with feta if desired.

Equipment

• Baking sheet
• Mixing bowls
• Whisk

Variations

• Add crumbled cooked chicken or shrimp for a non-vegetarian option.
• Use purple cabbage for a more colorful slaw.

Substitutions

• If harissa is unavailable, use a mix of chili powder and smoked paprika.
• Substitute corn tortillas with flour tortillas for a gluten-free option.

Pairings

• Pair with a refreshing limeade or a crisp white wine.
• A zesty Mexican beer complements the spicy and tangy flavors.

Nutrition

Tips

• For extra flavor, squeeze a bit more lime juice over tacos before serving.
• If you prefer less heat, use mild harissa or reduce the amount.

Storage

Store tacos assembled in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.

Freezing: Freeze unassembled taco components separately for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a side of black beans or a fresh avocado salsa.
• A cooling cucumber yogurt sauce would be a delightful addition.

FAQ