Roasted Cauliflower Tacos with Cilantro Slaw

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

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss cauliflower florets with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper.
3. 3 Spread cauliflower on a baking sheet and roast for 20-25 minutes until golden and tender.
4. 4 While cauliflower roasts, warm tortillas according to package instructions.
5. 5 For the slaw, combine red cabbage, cilantro, lime juice, 1 tablespoon olive oil, honey, chili powder, salt, and pepper in a bowl.
6. 6 Toss slaw until well coated and set aside.
7. 7 Assemble tacos by placing roasted cauliflower in tortillas and topping with cilantro slaw.
8. 8 Serve with avocado slices and lime wedges if desired.

Equipment

• Baking sheet
• Oven
• Skillet (for warming tortillas)

Variations

• Add crumbled queso fresco or feta for a tangy twist.
• Substitute kale for red cabbage in the slaw for a heartier texture.

Substitutions

• Use shredded green cabbage if red cabbage is unavailable.
• Substitute maple syrup for honey if preferred.

Pairings

• Black beans
• Mango salsa
• Guacamole

Nutrition

Tips

• For extra flavor, add a sprinkle of cotija cheese or a drizzle of hot sauce.
• Make the slaw ahead of time to let the flavors meld.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat tacos in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of black beans or a fresh mango salsa.
• Pair with a crisp lager or a refreshing agua fresca.

FAQ