Roasted Cauliflower Tacos
Category
Dinner
Servings
4-6
This was so tasty, and a nice change from a meat based taco. Very filling and the kitchen smelled great while the cauliflower was baking. You can also serve this in a bowl if you want to skip the tortilla!

Ingredients
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1 head cauliflower, cut into bite size pieces
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2 tbsp olive oil (coconut oil or avocado oil)
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1 1/2 tsp ground cumin
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1 tsp chili powder (or substitute with your favourite taco seasoning)
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1 tsp smoked paprika
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1/2 tsp sea salt
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Soft tortillas (I used LaTortilla Corn and Wheat Tortillas from our Bakery section)
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sliced avocado
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thinly sliced cabbage
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pickled red onions (recipe to follow)
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grated Monterey Jack cheese
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chopped cilantro
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salsa
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sour cream (with lime zest added)
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Blue Top Honey Chipotle Hot Sauce (from our Grocery section, loved it!)
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1 small red onion, thinly sliced
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1/2 cup water
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1/2 cup vinegar (white or apple cider)
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1 tbsp sugar
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1/2 tsp whole peppercorns
ROASTED CAULIFLOWER
ADD-ONS: Your choice of topping suggestions
PICKLED RED ONION
Directions
TACOS: Heat your oven to 400 degrees. Place cauliflower onto a large baking sheet, toss with oil and seasoning. Bake for 20-25 minutes, stirring at least once.
Wrap your tortillas in foil and place in the oven for a few minutes to warm. Top however you like and enjoy!
PICKLED RED ONION: Place sliced onion into a clean jar. Heat the rest of the ingredients over medium heat until dissolved. Remove, let cool for 5 minutes. Pour over onions.
Will last 2-3 weeks in the refrigerator. Great to use on a sandwich, burger or as a pizza topping.