Chili Lime Cauliflower Tacos
- PREP 10min
- COOK 35min
- TOTAL 45min
These delicious roasted cauliflower tacos feature roasted cauliflower tossed with ancho chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper. We love building our tacos with mashed avocado, shredded cabbage, and pickled onions. We also add a drizzle of lime crema, making the tacos extra special.
You Will Need
1 medium cauliflower, cut into small florets, 1 ¼ pounds
2 tablespoons avocado oil
1/4 teaspoon fine sea salt
1 teaspoon ancho chili powder or use homemade chili powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper, or more to taste
2 to 3 lime or lemon wedges
8 corn tortillas or flour tortillas
1 medium avocado, mashed
2 cups thinly shredded cabbage or lettuce
Lime crema, recipe below
Optional: pickled onions, pickled jalapeños, fresh cilantro leaves, crumbled or shredded cheese
Lime Crema
1/2 cup crema or sour cream
1 to 2 teaspoons fresh lime juice
Pinch of salt
Directions
Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat — lining the pan is not entirely necessary, but this does help with cleanup.
In a large bowl, toss the cauliflower florets with 2 tablespoons of oil, 1/4 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/8 teaspoon cayenne pepper.
Add the seasoned florets to the baking sheet. Spread them out, facing as many flatter edges onto the baking sheet so they brown nicely.
Roast until the edges are crisp and brown and the insides are tender, 20 to 35 minutes. After 20 minutes, stir the cauliflower to promote even browning.
Remove the cauliflower from the oven and toss with a squeeze of fresh lime juice.
Make the lime crema. Combine 1/2 cup crema (or sour cream) with a teaspoon of lime juice and a pinch of salt. Taste, and then add more lime juice as needed.
Warm the tortillas. Wrap the tortillas in two stacks with aluminum foil. Place into the oven for 10 to 15 minutes or until warm.
Spread a tablespoon or so of mashed avocado onto each tortilla. Then add a handful of shredded cabbage, some roasted cauliflower, a drizzle of the lime crema, and any additional taco toppings.
Adam and Joanne's Tips
- Crema is a thickened tangy cream (similar to sour cream). We buy ours at a local Mexican market, but you might find that your local grocery store sells it. If you cannot find it, use sour cream as a substitute.
- Any chili powder will work for this recipe, but we love using ancho chili powder, which tastes sweet, fruity, and mild. We also love substituting our homemade chili powder blend, which is packed with flavor.
- Smoked Paprika is made from dried and smoked pimiento peppers. It adds a deep smoky aroma and flavor. Unless noted on the packaging, it isn’t typically hot (spicy) and instead is mild and a bit sweet.
- The nutrition facts provided below are estimates.