Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 12 small corn or flour tortillas
- Optional toppings: shredded cabbage, diced avocado, salsa, sour cream, fresh cilantro, lime wedges
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
- Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
- While the cauliflower is roasting, warm the tortillas according to package directions.
- Assemble the tacos by filling each tortilla with roasted cauliflower and your desired toppings.
- Serve immediately with lime wedges.
Notes
- For extra spice, add a pinch of cayenne pepper to the cauliflower seasoning.
- You can prepare the cauliflower ahead of time and reheat it before serving.
- Try making your own homemade salsa or guacamole for an added fresh touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 3 tacos (approximate)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg