Cauliflower Tacos | Roasted Cauliflower Taco Recipe
Servings: 4 servings
Calories: 342kcal
Calories: 342kcal | Carbohydrates: 39g | Protein: 8g | Fat: 18g | Fiber: 5g | Sugar: 6g
Ingredients
For The Cauliflower
- 4 cups Cauliflower Florets
- 2 tbsp Olive Oil
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
For The Tacos
- 8 Flour Tortillas
- 1 tbsp Lime Juice
- 1 cup Spinach Leaves
- 1/2 cup Shredded Carrots
- Lime Wedges
- Hot Sauce to taste
For The Lime Crema
- 1/2 tsp Chipotle Peppers in Adobo Sauce just the sauce
- 1/2 cup Sour Cream
- 1 tsp Lime Juice
Instructions
- Prep the Cauliflower. Preheat your oven to 425°F. Line a baking sheet with parchment paper. In a large mixing bowl, combine the cauliflower florets with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Toss until the cauliflower is evenly coated.
- Roast the Cauliflower. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until the edges are golden and crispy.
- Make the Crema. In a small bowl, whisk together the sour cream, lime juice, and chipotle in adobo sauce. Adjust seasoning to taste. Refrigerate until ready to serve.
- Warm the Tortillas. Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side or until lightly charred. Wrap them in a clean kitchen towel to keep warm.
- Assemble the Tacos. Fill each tortilla with roasted cauliflower. Top with baby spinach, shredded carrots, and a drizzle of crema. Garnish with hot sauce and serve with lime wedges.