Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Corn or flour tortillas
- Toppings: Avocado, salsa, cilantro, lime wedges, sour cream (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
- Spread the seasoned cauliflower in a single layer on a baking sheet, avoiding overcrowding.
- Roast the cauliflower for 20-25 minutes, flipping halfway through, until tender and slightly browned.
- Warm the tortillas and fill each with roasted cauliflower and toppings like avocado, salsa, and cilantro.
Notes
- For extra crispy cauliflower, broil for the last few minutes, watching closely to prevent burning.
- Experiment with spices like garlic powder, onion powder, or cayenne pepper for added kick.
- Add hot sauce or Greek yogurt for additional flavor.
- Consider incorporating other roasted vegetables like bell peppers or onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tacos
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg