Spicy Roasted Cauliflower Tacos with Creamy Cilantro Sauce
Spicy and crispy oven-roasted cauliflower florets topped with a creamy cilantro sauce are a delicious meat-free option and can be made vegan or keto!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 tacos
- 1 head cauliflower chopped into bite-sized pieces
- 3 Tbsp avocado oil or oil of choice
- 1 tablespoon chili powder or taco seasoning
- 1/2 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- 8 small Tortillas flour or corn
- 1 Avocado sliced or diced
- 1 cup Red cabbage shredded
- 1 Jalapeno sliced
- 1/4 cup Cilantro minced
Creamy Cilantro Sauce
- ¼ cup greek yogurt
- 1/4 cup sour cream or mayo
- 1/4 cup fresh cilantro
- 1 clove garlic
- Juice of 1 lime
- Salt and pepper
Preheat oven to 425°F. Line a large rimmed baking sheet with foil or parchment paper.
In a large bowl, combine the cauliflower florets, spiced, and oil. Stir until the cauliflower is coated with spices.
Transfer to a baking sheet and bake 20 minutes or until lightly charred and cooked through.
To make the cilantro sauce:
Warm tortillas over an open flame on the stovetop (does not work or electric). Place about 1/4 cup of cauliflower on a tortilla. Top with avocado, cabbage, sliced jalapeno, minced cilantro, and a generous drizzle of cilantro sauce. Serve immediately!
Serving: 1taco | Calories: 218kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 411mg | Potassium: 428mg | Fiber: 4g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 46.1mg | Calcium: 70mg | Iron: 1.6mg