BEAUTY IN THE FRIDGE

Roasted Cauliflower Tacos

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cauliflower tacos

Mike Garten

Inspired by the classic Mexican dish, these roasted cauliflower tacos paired with a colorful, crunchy taco slaw might be our new favorite taco recipe. Seasoned with tomato paste and spices, they make a satisfying vegetarian recipe or a crowd-friendly feast that everyone can enjoy, no matter their diet. Top tip: Make them gluten-free by using corn tortillas instead of flour, or keep them vegan by swapping out the honey for a pinch of sugar.

The cauliflower gets tossed in a quick marinade of olive oil, fresh lime juice, honey, tomato paste, chili powder, coriander, cumin and cayenne before roasting. The result is crisp-edged, golden-brown cauliflower that’s a little spicy, sweet, earthy and smoky all at the same time. It’s basically a flavor explosion folded into a tortilla, and you can’t eat just one. For a more protein-powered meal, swap in tofu for the cauliflower. Press extra-firm tofu to remove excess liquid, then break it into pieces, marinate and roast.

This easy recipe comes together in less than 30 minutes, and a little hands-off time (while the cauliflower roasts) allows you to get your toppings ready, set the table, do the dishes, whatever you need to do to ensure you’re ready to sit down once the tacos are ready and eat ‘em while they’re hot. It’s the perfect healthy weeknight meal that makes Mondays a little more fun—and tomorrow’s leftovers even more delicious.

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Cal/Serv: 360

Yields: 4 servings

Total Time: 0 hours 25 mins

2 tbsp.

olive oil

1 tbsp.

fresh lime juice, plus wedges for serving

1/2 tsp.

honey

1 tbsp.

tomato paste

1 tsp.

chili powder

1/2 tsp.

ground coriander

1/2 tsp.

ground cumin

1/8 tsp.

cayenne

Kosher salt

1

medium cauliflower, cored and cut into small florets

8

small tortillas, charred

Cilantro, for serving

  1. Heat oven to 425°F. In a large bowl, whisk together oil, lime juice and honey. Whisk in tomato paste and then spices and 1/2 teaspoon salt.
  2. Add cauliflower and toss to coat. Arrange on a rimmed baking sheet and roast until golden brown and tender, 18 to 22 minutes.
  3. Spoon cauliflower into tortillas and top with slaw. Serve with lime wedges and cilantro.

NUTRITIONAL INFORMATION (per serving): About 360 calories, 16.5 g fat (3.5 g saturated), 10 g protein, 1,165 mg sodium, 46 g carbohydrates, 7 g fiber

Did you make this recipe? Comment below!

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