Roasted Cauliflower Tacos

$- 1 medium cauliflower, cut into bite-sized florets - 2 tablespoons extra-virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper, to taste - 8 small corn tortillas - 1 cup canned black beans, drained and rinsed - 1 ripe avocado, sliced - 1 cup red cabbage, finely shredded - 1/4 cup fresh cilantro, chopped - Lime wedges, for serving Roasted cauliflower tacos are simple and tasty. You need fresh cauliflower florets as the star. They give a nice texture and flavor. The olive oil adds richness, making them crisp. Smoked paprika provides a warm, smoky taste. Ground cumin and garlic powder add depth to the dish. For toppings, I love using black beans. They add protein and make the meal filling. Avocado slices bring creaminess, while red cabbage adds a crunchy bite. Fresh cilantro brightens the tacos and adds color. Lime wedges are great for squeezing on top. This mix of ingredients makes tasty tacos everyone will enjoy. {{ingredient_image_2}} Preheating the oven: Start by preheating your oven to 450°F (230°C). This high heat helps the cauliflower roast well. Mixing seasonings: In a big bowl, mix together two tablespoons of olive oil, one teaspoon of smoked paprika, one teaspoon of ground cumin, and one teaspoon of garlic powder. Add a pinch of sea salt and fresh black pepper. Coating the cauliflower: Take one medium cauliflower, cut it into bite-sized florets, and toss them in the bowl. Use your hands or a spatula to coat all the florets with the seasoning mix. Each piece should be well covered. Spreading on a baking sheet: Spread the seasoned cauliflower in a single layer on a baking sheet. Make sure the pieces are not crowded so they can roast evenly. Cooking time and flipping tips: Roast the cauliflower for 25 to 30 minutes. Flip them halfway through cooking to brown them on all sides. When they are golden and tender, they are ready to come out. Warming the tortillas: While the cauliflower roasts, heat eight small corn tortillas. Place them in a dry skillet over medium heat. Heat each side for about one minute until they are soft. Wrap them in a towel to keep warm. Building the taco layers: Once the cauliflower is roasted, it’s time to assemble the tacos. On each warm tortilla, add a scoop of roasted cauliflower. Top it with black beans, slices of avocado, and some shredded red cabbage for crunch. Final touch: Sprinkle chopped cilantro on top and serve your tacos with lime wedges for a fresh squeeze of flavor. To make the best roasted cauliflower, set your oven to 450°F (230°C). This high heat helps the cauliflower brown well. Roast the florets for 25-30 minutes. Flip them halfway through cooking for even browning. The perfect texture is golden and tender when you pierce it with a fork. Choose small corn tortillas for this dish. They add a nice flavor and texture. Warm them in a dry skillet over medium heat for about 1 minute on each side. This makes them soft and easy to fold. You can also heat them in the oven, wrapped in foil, if you prefer. Spice things up with smoked paprika, garlic powder, or ground cumin. These spices will make your tacos burst with flavor. For toppings, try fresh cilantro, sliced avocado, or crunchy red cabbage. A squeeze of lime adds a bright touch. Pair your tacos with salsa for extra zest and enjoyment. Pro Tips Choose the Right Cauliflower: Select a medium-sized cauliflower with tightly packed florets and vibrant green leaves for the best flavor and texture. Experiment with Spices: Feel free to mix in other spices like chili powder or turmeric for an added flavor kick and health benefits. Keep Tortillas Warm: After warming the tortillas, keep them wrapped in a towel to maintain their softness until serving. Customize Your Toppings: Use your favorite toppings such as pickled onions or a dollop of sour cream to personalize your tacos! {{image_4}} You can easily make these tacos heartier. One way is by adding more beans. Black beans provide a great protein boost. Simply mix them in with the roasted cauliflower. You can also add pinto beans for extra flavor. Another option is to use plant-based meats. Look for items like soy chorizo or lentil patties. These can add a nice texture and taste. Just cook them according to the package instructions, and mix them with your cauliflower. Toppings can really make your tacos shine. Try alternative veggie toppings for more crunch. Radishes or sliced jalapeños can add a fresh kick. You might also enjoy some diced tomatoes or corn for sweetness. For added flavor, consider sauces or dressings. A zesty lime crema or spicy chipotle sauce works wonders. Just drizzle a bit on top before serving. This will elevate your tacos and make them even more enjoyable. Tortillas are the base of your tacos. You can switch things up with whole wheat or flour tortillas. Whole wheat adds a nutty flavor and extra fiber. Flour tortillas are soft and easy to fold. If you need gluten-free options, corn tortillas are a perfect choice. They are tasty and easy to find. Just warm them up in a dry skillet and fill them with your delicious toppings. Enjoy the flexibility of making these tacos your own! To store leftover roasted cauliflower, let it cool first. Place it in an airtight container. Keep it in the fridge for up to three days. This will help keep the flavor fresh. For the tortillas, wrap them in foil or plastic. This keeps them soft and prevents them from drying out. To reheat tacos, use a skillet over medium heat. This warms them nicely without making them soggy. You can also microwave them for about 30 seconds. Just be careful not to overheat, or they will lose their crunch. If you want to keep the texture, try reheating the cauliflower in the oven. This helps it stay crispy. You can freeze roasted cauliflower for later use. Place cooled florets in a freezer bag. Squeeze out all the air before sealing it. It will last for up to three months. To thaw, put the bag in the fridge overnight. For meals, you can roast it again or add it to soups and stews. You can tell when the roasted cauliflower is done by looking for a few signs. First, the florets should be golden brown. This color means they are caramelizing well. Second, they should feel tender when you pierce them with a fork. If they are soft, they are ready to go! - Signs of doneness: - Golden brown color - Tender texture when pierced Yes, you can make this recipe ahead of time. Roasted cauliflower can last in the fridge for about three to four days. Just store it in an airtight container. You can also warm it up before serving. - Preparing in advance: - Roast cauliflower and let it cool. - Store in an airtight container. - Storage recommendations: - Keep in the fridge for up to four days. - Reheat in the oven for best results. Roasted cauliflower tacos taste great with many side dishes. You can serve them with a fresh salad or some Mexican rice. These sides add color and flavor. They also help balance the meal. - Suggestions for complementary sides: - Fresh garden salad - Mexican rice or quinoa - Spicy black bean soup - Balancing flavors and textures: - Choose crunchy sides to contrast the soft tacos. - Add zesty dips like salsa or guacamole for extra flavor. This blog post covered everything you need for tasty roasted cauliflower tacos. We explored key ingredients, from cauliflower florets to your favorite toppings. I shared steps for preparing and roasting the cauliflower, plus tips for perfect tortillas. You can customize these tacos with proteins or creative toppings. Finally, don’t forget storage tips for leftovers! Enjoy the fun of making and sharing these tacos. They bring flavor and joy to your meals.$

Roasted Cauliflower Tacos

Delicious tacos filled with roasted cauliflower, black beans, avocado, and fresh vegetables.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

1 medium cauliflower, cut into bite-sized florets
2 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
to taste sea salt and freshly cracked black pepper
8 small corn tortillas
1 cup canned black beans, drained and rinsed
1 ripe avocado, sliced
1 cup red cabbage, finely shredded
1 4 fresh cilantro, chopped
for serving lime wedges

Instructions

Preheat the oven to 450°F (230°C).
In a large mixing bowl, combine the cauliflower florets with olive oil, smoked paprika, ground cumin, garlic powder, and a generous pinch of sea salt and black pepper. Toss well until all florets are fully coated.
Spread the seasoned cauliflower florets in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
While the cauliflower is roasting, warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side until soft and pliable. Stack and wrap in a clean kitchen towel to keep warm.
On each warm tortilla, add a generous scoop of the roasted cauliflower.
Top the cauliflower with black beans, slices of avocado, and shredded red cabbage.
Sprinkle chopped cilantro over the top and serve immediately with lime wedges.

Notes

Serve the tacos on a colorful platter, and consider adding a small bowl of salsa on the side for extra flavor. Garnish the plate with lime wedges and perhaps a few extra sprigs of cilantro for a fresh pop of color.

Keyword cauliflower, healthy, tacos, vegetarian