Cauliflower can do no wrong in my book! She can be turned into a creamy carbonara sauce, smothered in Gruyere for my cauliflower gratin, or simply roasted whole and served as a vegetarian entrée.
I’m always looking for fun new ways to replace meat with cauliflower in my recipes. After all, the multitasking cruciferous vegetable is naturally high in fiber and B-vitamins! I’m a big believer in the idea that food can be the best medicine. I think we could all use an extra boost of nutrients in our lives!
Since we take taco Tuesdays VERY seriously in my house, I decided it was time to get back into taco recipe testing. I came up with these brilliant Spicy Cauliflower Tacos that are loaded with chipotle slaw, tomato salsa, and a silky smooth avocado crema. You’re going to love these!!
These tacos are insanely easy to make and you’ll feel good knowing they’re chock-full of vegetables!
Spicy Cauliflower Tacos
Ingredients
For the Tacos
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- kosher salt
- Freshly ground black pepper
- 1 small head of cauliflower cut into bite-sized florets
- 8 (6 inch) corn tortillas
- Chipotle Slaw recipe below
- Tomato Salsa recipe below
- Avocado crema recipe below
- Cotija Cheese if desired, for garnish
For the Chipotle Slaw
- 2 cups red cabbage shredded
- 2 carrots shredded
- 2 scallions chopped
- 1/2 cup mayonnaise
- Juice from 1 lime
- 2 tsp apple cider vinegar
- 1 tsp agave
- 1 tsp adobo sauce liquid from a can of chipotles
- 1 small clove of garlic grated on a microplane
For the Tomato Salsa
- 2 Roma tomatoes diced into 1/2-inch pieces
- 1/4 cup finely diced white onion
- 1 tbsp finely chopped cilantro
- Juice from 1 lime
- 1 tbsp extra virgin olive oil
- kosher salt
- Freshly ground black pepper
For the Avocado Crema
- 2 avocados
- 1 tbsp sour cream
- Juice from 1 lime
- kosher salt
- Freshly ground black pepper
Instructions
For the Tacos
- Position a rack in the middle of the oven and preheat to 425°F.On a parchment-lined sheet pan, toss the cauliflower with the oil, smoked paprika, garlic powder, salt, and pepper. Place in the oven for 25-30minutes, until nicely browned. Take the tortillas and wrap them all together in a foil packet. Place into the oven for 10-15 minutes, until warmed through.Take one warm tortilla at a time and fill it first with the slaw, then with cauliflower, the avocado crema, and then top it with the salsa and cotija, if using. Repeat with each of the tacos and serve immediately.
For the Chipotle Slaw
- In a small bowl, whisk together the mayonnaise, lime juice, vinegar, agave, adobo sauce, garlic, and ¼ teaspoon kosher salt. In a medium-sized bowl, mix together the carrots, cabbage, scallions, and ½ of the mayonnaise mixture. Add salt and pepper, to taste.
For the Tomato Salsa
- Combine all ingredients in a medium-sized mixing bowl. Taste and adjust seasoning.
For the Avocado Cream
- Place all ingredients in the bowl of a mini-food processor.Puree until smooth. Taste and adjust seasoning.
If you love taco night as much as I do, I know you’ll be excited to have a new recipe on your hands. If you haven’t already, it’s time to embrace all of the possibilities that come with a pan of roasted cauliflower! 😍 I hope you’ll try my Spicy Cauliflower Taco recipe and let me know your thoughts in the comments section below.
XO,
Pamela
