Vegetarian Cauliflower Tacos - Vegetarian
The Roasted Cauliflower Tacos with Avocado Crema bring a burst of vibrant, fresh flavors to the classic taco experience. Perfectly roasted cauliflower florets are seasoned with smoky spices, creating a delightful crispy texture that pairs beautifully with the creamy avocado crema. Topped with crunchy red cabbage, zesty pickled red onions, and fresh cilantro, these tacos are a feast for both the eyes and the taste buds.
Ingrédients
- 1 medium cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small small corn tortillas
- 1 avocado avocado
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 cup shredded red cabbage
- 1/4 cup cilantro, chopped
- 1/4 cup pickled red onions
- 1 lime, lime, cut into wedges
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
- Spread the seasoned cauliflower onto the prepared baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and crispy, tossing halfway through.
- While the cauliflower is roasting, prepare the avocado crema. In a blender or food processor, combine the avocado, sour cream, lime juice, and salt. Blend until smooth and creamy.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are pliable and slightly charred.
- Assemble the tacos by placing some roasted cauliflower onto each tortilla. Top with shredded red cabbage, a drizzle of avocado crema, chopped cilantro, and pickled red onions.
- Serve immediately with lime wedges on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 30g | Protéines: 5g | Fat: 13g | Sucre: 3g
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