Chili Lime Cauliflower Tacos
- PREP 10min
- COOK 35min
- TOTAL 45min
These roasted cauliflower tacos are seriously good. We toss the florets in a simple spice mix made with spices you probably already have in your spice cabinet, then roast the cauliflower until golden and a little crispy. To serve, tuck them into warm tortillas with mashed avocado, crunchy shredded cabbage, and tangy pickled onions. I also love the homemade lime crema shared below (it takes 2 minutes!).
You Will Need
1 medium cauliflower, cut into small florets, 1 ¼ pounds
2 tablespoons avocado oil
¼ teaspoon fine sea salt
1 teaspoon ancho chili powder, try homemade chili powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or more for spicy tacos
2 to 3 lime or lemon wedges
8 corn tortillas or flour tortillas
1 medium avocado, mashed
2 cups thinly shredded cabbage or lettuce
Lime crema, recipe below
Optional: pickled onions, pickled jalapeños, fresh cilantro leaves, crumbled or shredded cheese
- Lime Crema
½ cup sour cream or crema
1 to 2 teaspoons fresh lime juice
Pinch of salt
Directions
1Prep: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat (lining the pan is not entirely necessary, but this does help with cleanup).
2Prepare the cauliflower: In a large bowl, toss the cauliflower florets with the oil, salt, chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper. Add the seasoned florets to the baking sheet. Spread them out, facing as many flatter edges onto the baking sheet so they brown nicely.
3Roast the cauliflower: Roast until the edges are crisp and brown and the insides are tender, 20 to 35 minutes. After 20 minutes, stir the cauliflower to promote even browning. Remove the cauliflower from the oven and toss with a squeeze of fresh lime juice.
4Make the lime crema: Combine sour cream (or crema) with a teaspoon of lime juice and a pinch of salt. Taste, and then add more lime juice as needed.
5Warm tortillas: For a gas burner, turn the burner to medium, place the tortilla over the flame, and heat through. When it starts to blister a bit, flip and warm the second side. Continue with the remaining tortillas. Alternatively, to warm in a skillet, place a heavy-bottomed skillet over medium heat, add the tortillas (one at a time), and cook until warm, soft, and toasty. Keep warmed tortillas wrapped in a clean dish towel to keep them warm.
6Build the tacos: Spread about 1 tablespoon of mashed avocado onto each tortilla. Then add a handful of shredded cabbage, some roasted cauliflower, a drizzle of the lime crema, and any additional taco toppings.
Adam and Joanne's Tips
- Crema is a thickened tangy cream (similar to sour cream). We buy ours at a local Mexican market, but you might find that your local grocery store sells it. If you cannot find it, use sour cream as a substitute.
- Any chili powder will work for this recipe, but we love using ancho chili powder, which tastes sweet, fruity, and mild. We also love substituting our homemade chili powder blend, which is packed with flavor.
- Smoked Paprika is made from dried and smoked pimiento peppers. It adds a deep smoky aroma and flavor. Unless noted on the packaging, it isn’t typically hot (spicy) and instead is mild and a bit sweet.
- The nutrition facts provided below are estimates.