Crispy Cauliflower Tacos - Vegetarian
Crispy Cauliflower Tacos offer a fresh twist on the classic taco, bringing together the earthiness of roasted cauliflower with the vibrant flavors of a tangy slaw. Each bite is a delightful combination of textures, where the crunch of the slaw perfectly complements the crispy, spiced cauliflower florets.
Ingrédients
- 1 medium cauliflower, cut into florets
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup purple cabbage, shredded
- 1/4 cup carrots, julienned
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon apple cider vinegar
- 1/4 cup Greek yogurt
- 8 small small corn tortillas
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin powder, garlic powder, onion powder, salt, and black pepper until well coated.
- Spread the cauliflower on a baking sheet in an even layer and roast for 25-30 minutes, turning halfway through, until golden and crispy.
- While the cauliflower is roasting, prepare the slaw by combining purple cabbage, carrots, cilantro, lime juice, apple cider vinegar, and Greek yogurt in a medium bowl. Mix well and set aside.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- Assemble the tacos by placing a generous amount of roasted cauliflower in each tortilla, topped with a spoonful of tangy slaw. Serve immediately.
Nutrition (per 100g)
Serving: 100g | Calories: 230kcal | Carbohydrates: 30g | Protéines: 7g | Fat: 9g | Sucre: 4g
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