Easy recipe for 5-star Cauliflower Tacos With Cilantro Lime Crema
Craving a healthy vegetarian meal? Make our Cauliflower Tacos With Cilantro Lime Crema! This easy recipe is perfect for dinner. Discover how.
Ingredients
For the Roasted Cauliflower:
- 1 large head cauliflower cut into small florets
- 2 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp smoked paprika
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
For the Cilantro Lime Crema:
- 0.5 cup sour cream or plain Greek yogurt for a lighter option
- 0.25 cup fresh cilantro finely chopped
- 1 tbsp lime juice freshly squeezed
- 1 clove garlic minced
- 0.125 tsp salt
For Assembly:
- 12 small corn or flour tortillas warmed
- 0.5 cup red cabbage shredded (for topping)
- 0.25 cup fresh cilantro chopped (for garnish)
- 1 lime cut into wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the cauliflower florets, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss well to ensure the cauliflower is evenly coated with the spices.
- Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and slightly caramelized with crispy edges.
- While the cauliflower roasts, prepare the Cilantro Lime Crema. In a small mixing bowl, whisk together the sour cream (or Greek yogurt), finely chopped cilantro, lime juice, minced garlic, and salt until smooth and well combined.
- Warm the tortillas according to package instructions. You can heat them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds.
- Assemble the tacos: Spoon a generous amount of roasted cauliflower into each warm tortilla. Drizzle with a spoonful of the Cilantro Lime Crema. Top with shredded red cabbage and a sprinkle of fresh cilantro.
- Serve immediately with extra lime wedges on the side for squeezing.
Notes
For a bit of heat, add a pinch of cayenne pepper to the cauliflower seasoning. If you don't have sour cream, plain Greek yogurt is an excellent, lighter substitute for the crema. Leftover roasted cauliflower can be stored in an airtight container in the refrigerator for up to 3 days. The crema can also be made ahead and stored for 2-3 days.
