Ingredients
Units
Scale
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, peeled and pitted
- 1/4 cup Greek yogurt or sour cream
- 1 lime, juiced
- Fresh cilantro for garnish
- Sliced radishes and cabbage for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Roast the Cauliflower: Spread the seasoned cauliflower on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Make the Avocado Crema: In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), lime juice, and a pinch of salt. Blend until smooth and creamy.
- Warm the Tortillas: While the cauliflower is roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- Assemble the Tacos: Fill each tortilla with roasted cauliflower, a dollop of avocado crema, and your choice of toppings such as sliced radishes, cabbage, or fresh cilantro.
- Serve: Enjoy these flavorful tacos warm with your favorite sides.
Notes
Add fresh cilantro for extra flavor.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 4 tacos
- Calories: 220kcal
- Fat: 12g
- Carbohydrates: 25g
- Protein: 5g