Spicy Cauliflower Tacos

• 1 large head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced red onion
• 1/2 cup crumbled queso fresco or feta cheese (optional)
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges
• 1 jalapeño, diced (optional for extra spice)

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss cauliflower florets with olive oil, smoked paprika, cayenne pepper, cumin, garlic powder, salt, and pepper in a large bowl.
3. 3 Spread cauliflower in a single layer on a baking sheet and roast for 20 minutes, until tender and crispy.
4. 4 Warm tortillas directly over a gas flame or in a dry skillet for about 30 seconds per side.
5. 5 To assemble tacos, place a portion of cauliflower in each tortilla, followed by lettuce, red onion, cheese, cilantro, and jalapeño if using.
6. 6 Serve with lime wedges on the side for a zesty squeeze.

Nutrition

Tips

• For extra flavor, add a squeeze of lime juice to the cauliflower before roasting.
• If you prefer a milder taco, reduce the cayenne pepper to 1/2 teaspoon.
• Serve with a cooling avocado crema for a creamy contrast.

Storage

Store assembled tacos in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat until warmed through.

Serving Suggestions

• Pair with a fresh mango salsa for a sweet and tangy twist.
• Serve with a side of black beans for added protein.

FAQ