Cauliflower Tacos Recipe Recipe

Name: Cauliflower Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 a medium head red cabbage, in thin strips; 1 medium carrot, grated; 2 tablespoons freshly squeezed lemon juice, preferably from a Meyer lemon; 2 tablespoons white wine vinegar; 1 teaspoon olive oil; 1/2 teaspoon kosher salt; 2/3 cup roughly chopped cilantro; 1/2 cup Mexican crema or sour cream; 1/2 teaspoon finely grated lemon zest, preferably from a Meyer lemon; 1 tablespoon freshly squeezed lemon juice, preferably from a Meyer lemon; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 large head cauliflower, cut into approximately 1-inch florets; 2 teaspoons chili powder; 2 teaspoons smoked paprika; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon kosher salt; 2 tablespoons olive oil; 12 corn tortillas

Servings: persons

1/2 a medium head red cabbage, in thin strips
1 medium carrot, grated
2 tablespoons freshly squeezed lemon juice, preferably from a Meyer lemon
2 tablespoons white wine vinegar
1 teaspoon olive oil
1/2 teaspoon kosher salt
2/3 cup roughly chopped cilantro
1/2 cup Mexican crema or sour cream
1/2 teaspoon finely grated lemon zest, preferably from a Meyer lemon
1 tablespoon freshly squeezed lemon juice, preferably from a Meyer lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large head cauliflower, cut into approximately 1-inch florets
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
2 tablespoons olive oil
12 corn tortillas

1
Combine all the slaw ingredients in a large mixing bowl and toss to combine.
2
Set aside.
3
In a small mixing bowl, whisk together the crema or sour cream with the lemon juice and zest.
4
Add salt and black pepper to taste.
5
Set aside.
6
Heat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
7
Bring a large pot of salted water to the boil over high heat.
8
Add the cauliflower florets and simmer until barely softened, about 90 seconds.
9
Drain in a colander and set aside.
10
In a large mixing bowl.
11
combine the chile powder, paprika, coriander, cumin, salt, and olive oil.
12
Add the cauliflower and toss until evenly coasted.
13
Arrange the seasoned cauliflower in a single layer on the prepared baking sheet.
14
Bake 10 minutes, then stir the cauliflower to redistribute.
15
Bake an additional 10 minutes, or until the cauliflower florets are lightly browned.
16
Wrap the tortillas (6 at a time) in a moist paper towel and microwave until warm and pliable, 20 to 40 seconds.
17
To serve, top a warm tortilla with a few cauliflower florets and some of the cilantro slaw.
18
Drizzle with lemon crema.
19
Repeat with the remaining tortillas.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 a medium head red cabbage, in thin strips, 1 medium carrot, grated, 2 tablespoons freshly squeezed lemon juice, preferably from a Meyer lemon, 2 tablespoons white wine vinegar, and more.

Yes, Cauliflower Tacos Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Tacos Recipe

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