Looking to spice up taco night? Call in the roasted cauliflower. Loaded with crisp cabbage slaw and drizzled with a tangy lime crema, these richly spiced cauliflower tacos promise to shake up your weeknight dinner routine for good.
The cauliflower:
Tossing the cauliflower florets in a concentrated taco-spiced oil and roasting at high heat toasts all those spices as well as caramelizing the cauliflower. Arrange the florets cut side down for maximum contact with the pan, and don’t disturb them until they’ve been roasting for at least 25 minutes. Much like searing a steak in a pan on the stove, ultimate caramelization (and flavor) comes from letting the cauliflower roast, untouched, for as long as possible.
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
- 1large 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
- 1/4small red onion, thinly sliced
- 1/4 c.chopped fresh cilantro, plus more for serving
- 8small corn tortillas, warmed
- Lime wedges, for serving
Directions
-
- Step 1Place 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.
- Step 2Roast cauliflower until tender in the center and deeply browned on the bottom, 25 to 30 minutes. Let cool 5 minutes on sheet.
- Step 3Meanwhile, in a small bowl, stir sour cream, 1 tablespoon lime juice, and 1/2 teaspoon salt. Cover and refrigerate until ready to use.
- Step 4In 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.
- Step 5To 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.
