Spicy Cauliflower Tacos
Spicy Cauliflower Tacos
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Course: Dinner
Cuisine: Mexican
Servings: 8 tacos
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
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.