Emily Waters
I was skeptical the first time someone served me cauliflower tacos. Cauliflower? In a taco? But one bite and I was converted. The key is getting the cauliflower really crispy and spicing it generously. Now Taco Tuesday is vegetarian at our house.
Ingredients
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 8 small corn tortillas
- 2 cups purple cabbage, shredded
- ½ cup sour cream
- Juice of 2 limes
- Fresh cilantro
- Pickled jalapeños
Instructions
- Roast cauliflower: Toss florets with oil and spices. Roast at 425°F for 25-30 minutes, flipping halfway, until crispy and charred.
- Make crema: Whisk sour cream with lime juice and a pinch of salt.
- Assemble: Warm tortillas. Fill with cauliflower, cabbage slaw, lime crema, cilantro, and jalapeños.
Tips
- Do not crowd the pan — cauliflower needs space to get crispy.
- Add black beans for extra protein.
