Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
- 1 large cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- Fresh cilantro, chopped
- Lime wedges for serving
- Optional: Vegan sour cream, salsa, or hot sauce
Instructions:
Roast the Cauliflower:
Preheat the oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, chili powder, salt, and black pepper. Spread the cauliflower on a baking sheet and roast for 25-30 minutes, until tender and golden brown.
Warm the Tortillas:
While the cauliflower is roasting, warm the corn tortillas in a dry skillet over medium heat or wrap them in foil and heat them in the oven for 5 minutes.
Assemble the Tacos:
Fill each tortilla with roasted cauliflower, avocado slices, red onion, and fresh cilantro. Squeeze lime juice over the top and add any optional toppings like vegan sour cream, salsa, or hot sauce.
Serve:
Serve the tacos immediately with extra lime wedges on the side.
Flavor-Boosting Tips:
- Crispy Cauliflower: For extra crunch, toss the roasted cauliflower with a sprinkle of panko breadcrumbs before baking.
- Spice It Up: Add a pinch of cayenne pepper to the seasoning mix for a spicier kick.
