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!
Roasted Cauliflower Tacos
Roasted Cauliflower Tacos
Cathy Kirkham
4-6
Dinner
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
ROASTED CAULIFLOWER
- 1 head cauliflower, cut into bite size pieces
- 2 tbsp olive oil (coconut oil or avocado oil)
- 1 1/2 tsp ground cumin
- 1 tsp chili powder (or substitute with your favourite taco seasoning)
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- Soft tortillas (I used LaTortilla Corn and Wheat Tortillas from our Bakery section)
ADD-ONS: Your choice of topping suggestions
- sliced avocado
- thinly sliced cabbage
- pickled red onions (recipe to follow)
- grated Monterey Jack cheese
- chopped cilantro
- salsa
- sour cream (with lime zest added)
- Blue Top Honey Chipotle Hot Sauce (from our Grocery section, loved it!)
PICKLED RED ONION
- 1 small red onion, thinly sliced
- 1/2 cup water
- 1/2 cup vinegar (white or apple cider)
- 1 tbsp sugar
- 1/2 tsp whole peppercorns
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.
