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Roasted Cauliflower Tacos
Servings: 1
For the cauliflower:
  • 2 cups cauliflower florets, cut into 1" pieces
  • 2 teaspoons red chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Dash of cayenne pepper
  • Juice of ½ lime
  • 2 tablespoons vegetable oil
For the toppings:
  • ¼ cup red cabbage, grated
  • 1 small carrot, grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • ½ jalapeño, de-seeded and sliced in rounds
  • 4 corn tortillas
  • ½ avocado
  • 2 tablespoons fresh cilantro
  • Salt, to taste
For the cauliflower:
  1. Preheat your oven to 400F.
  2. Place your cauliflower florets on a baking sheet lined with parchment paper.
  3. In a small bowl, mix chili powder, cumin, garlic powder, and cayenne pepper with lime juice and oil.

  4. Drizzle the spice mix onto the cauliflower evenly and bake at 400F for 30 minutes
For the toppings:
  1. While the cauliflower is baking, prepare your red cabbage slaw by simply tossing your grated carrot and red cabbage in a bowl with Dijon mustard, apple cider vinegar, and sliced jalapeño pepper rounds. Set aside.
  2. Heat 4 tortillas in a steamer, microwave, or stovetop for 2-3 minutes until tender
  3. Once the cauliflower is ready, remove from the oven and we’ll get to stuffing!
  4. Layer the roasted cauliflower onto the tortillas, and then add the red cabbage slaw
  5. Finish by topping with fresh cilantro, sliced avocado, and salt to taste. Enjoy!