Cauliflower Tacos
Crispy roasted cauliflower nestled in warm tortillas with customizable toppings and sauces. Build your own taco with swappable proteins, vegetables, and flavor profiles for endless variations.
Ingredients
Method
Preheat oven to 425°F. Cut cauliflower into 1–1.5 inch florets and place in a large bowl.
Toss cauliflower with olive oil, taco seasoning, salt, and pepper until evenly coated.
Spread cauliflower in a single layer on a sheet pan and roast for 20–25 minutes, stirring halfway through, until golden brown and crispy at the edges.
Warm tortillas in a skillet or directly over a flame for 15–30 seconds per side.
Fill each tortilla with roasted cauliflower, shredded red cabbage, diced red onion, and fresh cilantro.
Drizzle with your chosen sauce (salsa, crema, or tahini sauce), add queso fresco if desired, and serve with lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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