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- 1 medium cauliflower, cut into florets - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon garlic powder - Salt and pepper to taste - 8 small corn tortillas - 1 avocado, sliced - 1 cup red cabbage, shredded - 1/4 cup fresh cilantro, chopped - Lime wedges for serving - Optional: your favorite salsa or hot sauce Roasted cauliflower tacos are a delight. You need simple, fresh ingredients. Cauliflower is the star. It has a mild flavor that absorbs spices well. Olive oil helps the cauliflower crisp up in the oven. Smoked paprika adds a unique, smoky taste. Ground cumin gives the dish warmth. Garlic powder adds depth to the overall flavor. You can adjust salt and pepper to your liking. Corn tortillas are soft and add a nice texture. Avocado brings creaminess. Red cabbage adds crunch and color. Fresh cilantro gives a bright flavor. Lime wedges add a tangy kick. You can also add salsa or hot sauce for a spicy touch. This easy recipe makes a great meal for any day. Using fresh ingredients makes a big difference. You'll love the flavors and textures in each bite. Check out the Full Recipe for all the steps! - Preheat your oven to 425°F (220°C). - In a large bowl, place the cauliflower florets. - Drizzle with 2 tablespoons of olive oil. - Add 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and 1/2 teaspoon of garlic powder. - Season with salt and pepper to taste. - Toss everything until the cauliflower is well coated. - Spread the cauliflower on a baking sheet in a single layer. - Roast in the preheated oven for 20-25 minutes. - Stir the cauliflower halfway through to ensure even cooking. - Warm the corn tortillas in a dry skillet over medium heat. - Heat for about 30 seconds on each side until soft. - Once the cauliflower is ready, let it cool slightly. - Take a warm tortilla and add some roasted cauliflower. - Top with sliced avocado, shredded red cabbage, and chopped cilantro. - Serve with lime wedges and your favorite salsa or hot sauce. For the full recipe, check the detailed section above. To get the best roasted cauliflower, you need the right time and heat. I suggest preheating your oven to 425°F (220°C). This high heat helps the cauliflower brown nicely. Roast it for 20 to 25 minutes. Stir the florets halfway through to ensure even cooking. This way, you get that perfect crispiness on all sides. Toppings can really boost your taco's flavor. I love adding fresh avocado slices and crunchy red cabbage. They add great texture. You can also sprinkle cilantro on top for a fresh taste. For drinks, try pairing your tacos with a light beer or a refreshing lime soda. These drinks complement the flavors well. Feel free to mix things up with toppings and flavors. If you want a spicy kick, add some jalapeños or hot sauce. You can also swap out the tortillas for lettuce wraps for a low-carb option. For a vegan or gluten-free twist, just use corn tortillas and leave out dairy. There are endless ways to make these tacos your own. Check out the Full Recipe for more ideas! {{image_2}} You can add beans or lentils to boost protein. Black beans work well and add flavor. Lentils offer a nice texture and are rich in nutrients. If you want meat, grilled chicken or shrimp makes a tasty choice. Both options add a savory touch to your tacos. Adjust the seasonings to fit your taste. For a mild flavor, use less smoked paprika and cumin. If you love heat, add more spices or choose a hot salsa. You can also try different hot sauces to find your favorite kick. A zesty salsa verde pairs nicely with roasted cauliflower. Try lettuce wraps instead of tortillas for a fresh twist. They add crunch and a light feel. You can also use different tortillas. Flour and whole-grain tortillas are great options. Each adds its own flavor and texture to your tacos. To keep your roasted cauliflower fresh, store it in an airtight container. This helps it stay tasty and safe to eat. Place it in the fridge for up to three days. For the tortillas, wrap them in foil or plastic wrap. This prevents them from drying out. Store them in a cool, dry place. They can last about a week in the fridge. When reheating, the oven works best. Preheat it to 350°F (175°C). Spread the cauliflower on a baking sheet and heat for about 10 minutes. This keeps the texture crunchy. If using a microwave, place the cauliflower in a bowl. Heat in 30-second bursts to avoid sogginess. Remember, quick bursts keep the cauliflower crisp. You can freeze roasted cauliflower for later meals. Spread it on a baking sheet and freeze until solid. Once frozen, transfer it to a freezer bag. It can last up to three months. To thaw, leave it in the fridge overnight. For reheating, use the oven to retain texture. This way, your delicious tacos are ready anytime! Check out the Full Recipe for more details. To make roasted cauliflower tacos, start by preheating your oven to 425°F (220°C). Then, cut a medium cauliflower into small florets. Toss the florets in a bowl with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper. Spread the seasoned cauliflower on a baking sheet in a single layer. Roast it for 20-25 minutes, stirring halfway through to ensure even cooking. While the cauliflower roasts, warm small corn tortillas in a dry skillet for about 30 seconds on each side. Once the cauliflower is golden brown, assemble your tacos by placing the roasted cauliflower on the warm tortillas, adding avocado, shredded red cabbage, and chopped cilantro. Serve with lime wedges and your favorite salsa. Yes, you can use frozen cauliflower for this recipe. Frozen cauliflower works well and saves time. Just remember to thaw it first. After thawing, drain any excess water to avoid sogginess. Then, follow the same steps as with fresh cauliflower. Roast until golden brown for the best flavor. Many sides pair nicely with roasted cauliflower tacos. Consider serving them with black beans, Mexican rice, or a fresh salad. You can also add corn on the cob or pickled onions for extra flavor. These sides help create a complete meal that is both tasty and satisfying. Roasted cauliflower tacos are easy and fun to make. We covered the main ingredients needed, plus how to prepare and roast the cauliflower. I shared tips for achieving perfect texture and ideas for customizing your tacos. Storing leftovers and reheating them is simple too. These tacos offer a tasty, healthy meal for any occasion. Try different toppings and see what you love most! Enjoy this vibrant dish anytime you want a quick and delicious meal.

Roasted Cauliflower Tacos

Dive into a delicious twist on Taco Night with these Roasted Cauliflower Tacos! Packed with flavor from smoky spices and fresh toppings, this recipe makes a tasty, healthy meal in just 40 minutes. Perfect for busy weeknights or meal prep, these tacos are sure to impress. Grab your ingredients and discover how easy it is to make this plant-based delight. Click through to explore the full recipe and transform your dinner!
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Ingredients
  

1 medium cauliflower, cut into florets

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

1 cup red cabbage, shredded

1/4 cup fresh cilantro, chopped

Lime wedges for serving

Optional: your favorite salsa or hot sauce

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, toss the cauliflower florets with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper until evenly coated.

      Spread the seasoned cauliflower on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until golden brown and tender. Stir halfway through for even cooking.

        While the cauliflower is roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable.

          Once the cauliflower is done, remove it from the oven and let it cool slightly.

            Assemble the tacos by placing some roasted cauliflower on each tortilla, followed by a few slices of avocado, shredded red cabbage, and a sprinkle of chopped cilantro.

              Serve the tacos with lime wedges on the side and drizzle with salsa or hot sauce if desired.

                Prep Time: 10 min | Total Time: 40 min | Servings: 4