Looking to spice up
Contents
taco night? Call in the roasted cauliflower. Loaded with crisp cabbage slaw and drizzled with a tangy lime crema, these richly spiced cauliflower tacos promise to shake up your weeknight dinner routine for good.
Ingredients
- 1/3 c.neutral oil
- 2 tsp.chili powder
- 1 tsp.garlic powder
- 1 tsp.paprika
- 1/2 tsp.dried oregano
- 1/2 tsp.ground cumin
- 2 1/2 tsp.kosher salt, divided
- 1large head cauliflower, cut into 2″ florets
- 1/2 c.sour cream
- 3 tbsp.fresh lime juice, divided
- 1 c.finely sliced red cabbage
- 1 c.finely sliced white cabbage
- 1/4small red onion, thinly sliced
- 1/4 c.chopped fresh cilantro, plus more for serving
- 8small corn tortillas, warmed
- Lime wedges, for serving
Directions
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- Step 1
Place a rack in center of oven; preheat to 425°. In a large bowl, whisk oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons salt. Add cauliflower and toss to coat. Arrange cauliflower cut side down on a foil-lined baking sheet.
- Step 2Roast cauliflower until tender in the center and deeply browned on the bottom, 25 to 30 minutes. Let cool 5 minutes on sheet.
- Step 3Meanwhile, in a small bowl, stir sour cream, 1 tablespoon lime juice, and 1/2 teaspoon salt. Cover and refrigerate until ready to use.
- Step 4In a medium bowl, toss cabbages, onion, 1/4 cup cilantro, and remaining 2 tablespoons lime juice and 1/2 teaspoon salt. Set aside at room temperature until ready to use.
- Step 5To serve, fill each tortilla with a handful of slaw. Top with 3 to 4 pieces cauliflower and drizzle with crema. Top with more cilantro. Serve with lime wedges alongside.
- Step 1
