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Roasted Cauliflower Tacos

Healthy and delicious roasted cauliflower tacos dressed with homemade Pico de Gallo and Cilantro Lime Crema!
Course: Entrée
Cuisine: American, Mexican
Servings: 4

Ingredients

CAULIFLOWER:

  • 1 lg. head cauliflower
  • 1-2 T. avocado oil or olive oil

SPICE MIX:

  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 pinch cayenne pepper
  • Sea salt

TACO TOPPINGS:

  • 8 (6-inch) Flour tortillas, warmed
  • Cabbage mix or broccoli slaw
  • Cilantro Lime Crema
  • Pico de Gallo
  • Avocado slices or guacamole
  • Cilantro leaves or sliced green onions
  • Lime wedges for serving

Instructions

  • Preheat oven to 450 degrees. Line a large, rimmed baking sheet with foil; set aside.
  • CAULIFLOWER: Chop cauliflower into bite-sized florets. Place florets into a large bowl and drizzle with avocado or olive oil and gently toss.
  • SPICE MIX: In a small bowl, combine spices. Sprinkle the spice mix over the cauliflower and gently toss to coat each floret with spices.
  • Spread the spiced cauliflower over the prepared baking sheet in an even layer and roast for about 25 minutes.
  • TACO TOPPINGS: While the cauliflower is roasting, prepare all your toppings.
  • Once the cauliflower is done, simply fill warm tortillas with cabbage, cauliflower, cilantro lime crema, Pico de Gallo, avocado slices, cilantro leaves, and a squeeze of lime, Enjoy!