Cauliaflower Tacos
Ingredients
1/3 c. neutral oil
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. ground cumin
2 1/2 tsp. kosher salt, divided
1 large head cauliflower, cut into 2″ florets
1/2 c. sour cream
3 tbsp. fresh lime juice, divided
1 c. finely sliced red cabbage
1 c. finely sliced white cabbage
1/4 small red onion, thinly sliced
1/4 c. chopped fresh cilantro, plus more for serving
8 small corn tortillas, warmed
Lime wedges, for serving
Directions
- Place a rack in center of oven; preheat to 425°. In a large bowl, whisk oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons salt. Add cauliflower and toss to coat. Arrange cauliflower cut side down on a foil-lined baking sheet.
- Roast cauliflower until tender in the center and deeply browned on the bottom, 25 to 30 minutes. Let cool 5 minutes on sheet.
- Meanwhile, in a small bowl, stir sour cream, 1 tablespoon lime juice, and 1/2 teaspoon salt. Cover and refrigerate until ready to use.
- In a medium bowl, toss cabbages, onion, 1/4 cup cilantro, and remaining 2 tablespoons lime juice and 1/2 teaspoon salt. Set aside at room temperature until ready to use.
- To serve, fill each tortilla with a handful of slaw. Top with 3 to 4 pieces cauliflower and drizzle with crema. Top with more cilantro. Serve with lime wedges alongside.
Notes
- recipe from Delish