Savory Roasted Cauliflower Tacos with Slaw You’ll Love

Delight in Roasted Cauliflower Tacos with Slaw, a vibrant fusion of flavors perfect for a quick weeknight dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 tacos

Course: Lunch

Cuisine: Tex-Mex

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower

1 head Cauliflower cut into florets
2 tablespoons Olive Oil for roasting
1 teaspoon Cumin adds warmth
1 teaspoon Paprika adds smokiness
1 teaspoon Garlic Powder for savory depth

For the Slaw

2 cups Cabbage shredded
1 cup Carrots shredded
2 tablespoons Lime Juice add before serving
2 tablespoons Mayo or Yogurt for creaminess

For the Tacos

8 small Corn/Flour Tortillas to hold the filling
Fresh Cilantro optional topping
1 ripe Avocado for creaminess

Equipment

Oven
Baking Sheet
mixing bowl
skillet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Toss cauliflower florets with olive oil, cumin, paprika, and garlic powder in a mixing bowl.
Spread seasoned cauliflower on a baking sheet and roast for 20-25 minutes, flipping halfway.
Combine shredded cabbage and carrots in a bowl to prepare the slaw.
Add lime juice and mayo or yogurt to the cabbage mixture and stir to combine.
Warm tortillas in a dry skillet over medium heat for about 30 seconds each side.
Assemble tacos by placing roasted cauliflower on tortillas and topping with slaw and optional ingredients.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 250mgPotassium: 400mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 70mgCalcium: 80mgIron: 1.5mg

Notes

Store leftover roasted cauliflower and slaw separately in airtight containers for up to 3 days. Reheat tortillas on a skillet before serving.

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