Cauliflower Tacos
56
- Total Time45 min
- Makes4 servings
(Photo: Sian Richards)
Two dinners in one! Make these vegetarian tacos tonight, and whirl the remaining roasted cauliflower into a soup tomorrow.
Ingredients
2/3 cup olive oil
4 tsp coriander
2 tsp chili powder
2 tsp cumin
2 tsp onion powder
3/4 tsp salt, divided
2 medium cauliflower, cut into small, bite-sized pieces
1/2 cup lime juice
3 tbsp brown sugar
1 tbsp chili-garlic sauce
1/2 397-g pkg coleslaw
1 cup finely chopped cilantro
8 small corn tortillas
1 avocado, thinly sliced
1/2 cup crumbled feta
Instructions
POSITION racks in top and bottom thirds of oven. Preheat to 450F.
STIR olive oil with coriander, chili powder, cumin, onion powder, and 1⁄2 tsp salt in a measuring cup. Arrange cauliflower on 2 baking sheets. Drizzle half of oil mixture over each sheet of cauliflower. Toss to coat very well. Spread pieces in a single layer (it’s okay if they touch). Roast in top and bottom thirds of oven, stirring halfway through and switching sheets, until edges are golden and crispy, about 25 min. Reserve half for roasted cauliflower soup recipe.
WHISK lime juice with brown sugar, chili-garlic sauce and remaining 1⁄4 tsp salt in a large bowl. Stir in coleslaw and cilantro. Refrigerate remaining coleslaw.
LAY tortillas on another baking sheet. Bake in top third of oven, until just toasted, 1 to 2 min. (You may need to do this in 2 batches.)
LAYER cauliflower, slaw, avocado and feta on tortillas. Drizzle with more slaw dressing, if desired.
Nutrition (per serving)
Calories 566, Protein 12g, Carbohydrates 50g, Fat 39g, Fibre 15g, Sodium 665mg.
Don't have coleslaw? Our quick-pickled red onions also make an excellent pairing for these tacos!
Get more of our best cauliflower recipes.
Get more two-for-one dinner recipes.
Get more of our best taco recipes.
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