Cauliflower Tacos with Slaw

Ingredients

• 1 head cauliflower, cut into small florets
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups green cabbage, thinly shredded
• 1/2 cup red cabbage, thinly shredded
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 cup chipotle crema
• 8 corn tortillas, warmed
• 1/2 cup queso fresco, crumbled
• 1 lime, cut into wedges

Method

1. 1

   Preheat the oven to 425°F and line a large baking sheet with parchment paper.

2. 2

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

3. 3

   Spread the cauliflower in a single layer on the baking sheet and roast, stirring once halfway through, until browned and tender.

   25:00 · Roast cauliflower
4. 4

   While the cauliflower roasts, combine the green cabbage, red cabbage, and cilantro in a medium bowl.

5. 5

   Whisk together the lime juice, 1 tablespoon olive oil, and 1/4 teaspoon salt, then pour over the cabbage and toss to coat. Set the slaw aside to marinate while the cauliflower finishes roasting.

6. 6

   Warm the corn tortillas in a dry skillet over medium heat, about 20 seconds per side, or wrap in foil and heat in the oven for the last 5 minutes of roasting.

   5:00 · Warm tortillas
7. 7

   Divide the roasted cauliflower among the warm tortillas and top each with a spoonful of slaw.

8. 8

   Drizzle with chipotle crema and sprinkle with crumbled queso fresco.

9. 9

   Serve immediately with lime wedges on the side.