Description
These Cauliflower Tacos with Cilantro Lime Crema are a delicious and healthy plant-based alternative, bursting with flavor and perfect for weeknight dinners or meal prep.
Ingredients
Units
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/2 cup Greek yogurt or dairy-free yogurt
- 2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- 1 clove garlic, minced
- Salt to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Spread the cauliflower on the baking sheet and roast for 25-30 minutes until tender and golden brown, stirring halfway through.
- While the cauliflower is roasting, prepare the cilantro lime crema by blending Greek yogurt, lime juice, chopped cilantro, minced garlic, and salt until smooth.
- Warm the tortillas in a dry skillet or wrap in foil and heat in the oven for a few minutes.
- Assemble the tacos by layering roasted cauliflower, shredded red cabbage, and avocado slices on each tortilla.
- Drizzle with cilantro lime crema and garnish with fresh cilantro and a squeeze of lime.
- Serve immediately and enjoy!
Notes
- You can substitute Greek yogurt with a dairy-free alternative for a vegan version.
- Try adding pickled onions or jalapeños for an extra flavor kick.
- Leftover cauliflower can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg