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Cook at home
Crispy Cauliflower Tacos
Roasted chili-spiced cauliflower in corn tortillas with cabbage slaw, avocado and lime.
40 min · 4 servings · mexican
336
kcal
7
protein g
49
carbs g
15
fat g
Nutrition per serving from USDA FoodData Central.
About $1.26 / serving (est.)
Estimated from average US grocery prices.
- vegan
- vegetarian
- pescatarian
- gluten-free
- dairy-free
- low-calorie
- high-fiber
- low-sugar
No common allergens in the ingredient list
Ingredients
- 1 cauliflower, head, cut into small florets (about 1.5 lb)
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 12 corn tortilla
- 2 cup red cabbage, shredded
- 3 tbsp lime juice
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup salsa
Steps
- Heat the oven to 450 F (230 C). Toss the florets with the oil, chili powder, paprika and salt on a sheet pan.
- Roast 22 minutes, stirring once, until browned and crisp at the edges.
- Toss the cabbage with the lime juice and a pinch of salt.
- Warm the tortillas and fill with cauliflower, slaw, avocado, cilantro and salsa.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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