Roasted Cauliflower Tacos
10m prep 22m cook 25m ready
Roasted cauliflower tacos with a spicy, tangy slaw. The cauliflower is coated in a flavorful chili-lime paste and roasted until golden, then served in charred tortillas with slaw and fresh cilantro.
Ingredients
- 29.6 ml olive oil
- 14.8 ml lime juice
- 2.46 ml honey
- 14.8 ml tomato paste
- 4.93 ml chili powder
- 2.46 ml ground coriander
- 2.46 ml ground cumin
- cayenne
- Kosher salt
- 1 medium cauliflower cored and cut into small florets
- 8 small tortillas charred
- Spicy Taco Slaw
- lime wedges
- fresh cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 162 mg
- Iron: 4.24 mg
- Magnesium: 32.9 mg
- Phosphorus: 226 mg
- Potassium: 333 mg
- Zinc: 0.73 mg
Let's Cook
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Step 1.
Heat the oven to 425°F. In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, and ½ teaspoon honey until combined.
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Step 2.
Whisk in 1 tablespoon tomato paste, 1 teaspoon chili powder, ½ teaspoon ground coriander, ½ teaspoon ground cumin, ⅛ teaspoon cayenne, and ½ teaspoon kosher salt until smooth.
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Step 3.
Add the cauliflower florets to the bowl and toss with a spatula or your hands until evenly coated with the spice mixture.
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Step 4.
Arrange the cauliflower in a single layer on a rimmed baking sheet. Roast until golden brown and tender, 18 to 22 minutes, stirring halfway through for even browning.
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Step 5.
While the cauliflower roasts, char the tortillas over a gas flame or in a dry skillet until lightly blistered on both sides, and prepare the Spicy Taco Slaw.
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Step 6.
Spoon the roasted cauliflower into the charred tortillas and top with the slaw. Serve immediately with lime wedges and chopped fresh cilantro.
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