Ingredients
Scale
- 1 medium head cauliflower (about 4 cups, chopped)
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 small tortillas (flour or corn)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the cauliflower into bite-sized pieces for even cooking.
- In a large bowl, combine chopped cauliflower with olive oil, cumin, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the seasoned cauliflower on a baking sheet in a single layer and roast for 25-30 minutes until golden brown and tender.
- Warm tortillas in a dry skillet or wrapped in foil in the oven during the last few minutes of roasting.
- Assemble tacos by filling warm tortillas with roasted cauliflower, topping with cilantro and lime juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 150g)
- Calories: 330
- Sugar: 3g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg