Smoky Paprika Cauliflower Tacos

• 1 head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup sour cream (or dairy-free alternative)
• 1 lime, zested and juiced
• 1/4 cup fresh cilantro, chopped
• 1/2 red onion, finely diced
• Optional: shredded cheese, diced avocado, salsa

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss cauliflower florets with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
3. 3 Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and charred.
4. 4 While cauliflower roasts, warm tortillas according to package instructions.
5. 5 Whisk together sour cream, lime zest, and juice in a small bowl for the crema.
6. 6 To assemble, place cauliflower in tortillas, drizzle with crema, and top with cilantro and red onion.
7. 7 Serve immediately with optional toppings.

Equipment

• Baking sheet
• Mixing bowl
• Whisk

Variations

• Add black beans or chickpeas for a high-protein boost.
• Substitute flour tortillas for gluten-free options.

Substitutions

• Use Greek yogurt in place of sour cream for a tangier, lower-fat option.

Pairings

• Pairs well with a refreshing cucumber-mint agua fresca or a cold Mexican lager.

Nutrition

Tips

• For extra flavor, add a squeeze of lime juice over the cauliflower before serving.
• Warm tortillas individually wrapped in damp paper towels in the microwave for 20 seconds.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.

Freezing: Tacos freeze well without toppings. Thaw in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of fresh salsa or a simple green salad.

FAQ