Crispy Cauliflower Taco
Roasted cauliflower florets seasoned with spices, served in tortillas with swappable toppings and sauces. Crispy, warm components assembled to order.
Ingredients
Method
Preheat oven to 425°F. Pat cauliflower florets dry with paper towels.
In a large bowl, toss cauliflower with olive oil and taco seasoning until evenly coated.
Spread cauliflower in a single layer on a parchment-lined baking sheet.
Roast for 20–25 minutes, stirring halfway through, until florets are golden and crispy at the edges.
Warm tortillas in a dry skillet or directly over a flame for 30 seconds per side.
Divide roasted cauliflower among tortillas. Top with red onion, cilantro, avocado, and cotija cheese.
Drizzle with salsa and cilantro-lime crema. Serve with lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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