How to Make Crispy Roasted Cauliflower Tacos with Zesty Avocado Salsa

Simple Summary

Roasted Cauliflower Tacos with Avocado Salsa are a delicious and healthy twist on traditional tacos. Crispy, spiced cauliflower florets are nestled in warm tortillas and topped with a creamy avocado salsa for a satisfying vegetarian meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 (2 tacos per serving)
• Difficulty: Intermediate

Ingredients

For the Roasted Cauliflower:

• 1 large head of cauliflower, cut into small florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Avocado Salsa:

• 2 ripe avocados, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt to taste

For Assembly:

• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1/4 cup crumbled queso fresco (optional)
• Lime wedges for serving

Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. In a large bowl, mix together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.

3. Add the cauliflower florets to the bowl and toss until they're evenly coated with the spice mixture.

4. Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy at the edges.

5. While the cauliflower is roasting, prepare the avocado salsa. In a medium bowl, gently mix together the diced avocado, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste.

6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in damp paper towels and microwave for 30 seconds.

7. To assemble the tacos, place a handful of shredded red cabbage on each tortilla, followed by a generous portion of the roasted cauliflower.

8. Top each taco with a spoonful of avocado salsa and a sprinkle of queso fresco, if using.

9. Serve immediately with lime wedges on the side for squeezing over the tacos.

Chef's Notes

• For extra crispy cauliflower, make sure not to overcrowd the baking sheet. Use two sheets if necessary.
• To make this recipe vegan, simply omit the queso fresco or replace it with a vegan cheese alternative.
• Leftover roasted cauliflower can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• For a spicier version, add a pinch of cayenne pepper to the cauliflower spice mix or leave the seeds in the jalapeño for the salsa.
• You can prepare the avocado salsa up to an hour in advance, but cover it tightly with plastic wrap pressed directly onto the surface to prevent browning.

Nutritional Info

Per serving (2 tacos): Approximately 350 calories, 22g fat (mostly healthy fats from avocado and olive oil), 35g carbohydrates, 10g protein, 12g fiber. This dish is high in vitamins C and K, folate, and potassium. The cauliflower provides antioxidants, while the avocado contributes heart-healthy monounsaturated fats.

Serving Suggestions

• Serve these tacos with a side of Mexican-style rice or a simple black bean salad for a complete meal.
• A crisp, light beer or a margarita pairs well with these tacos for a fun dinner.
• For a festive touch, set up a taco bar with additional toppings like pickled red onions, hot sauce, and extra lime wedges.
• These tacos are perfect for casual dinner parties or a family-friendly Taco Tuesday night.
• Present the tacos on a large platter with the components separated, allowing guests to build their own for an interactive dining experience.