Spicy Roasted Cauliflower Tacos
These tacos are a vibrant celebration of flavors, with roasted cauliflower bringing a satisfying crunch and a kick of spice that I just can't resist.
I love making these Spicy Roasted Cauliflower Tacos when I want something fun and full of zest.
There’s something about the combination of roasted cauliflower and spicy seasoning that just warms my soul.
Plus, they’re super easy to throw together, and I often find myself experimenting with different toppings.
It’s a great way to share a meal with friends or just enjoy a cozy night in!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh cauliflower for its texture and flavor, but you could also try this with roasted chickpeas or even sweet potatoes if you're feeling adventurous! Just keep an eye on cooking times as they can vary.
Tips & Notes
- •I like to double the spicy seasoning because I love a good kick!
- •If you're looking for a creamy topping, try adding a dollop of cashew cream or a drizzle of tahini.
Recipe Variations
- •Sometimes, I'll add black beans for extra protein and fiber.
- •If I'm in the mood for something different, I swap the cabbage for a mango salsa for a sweet twist.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just keep the tortillas separate until you’re ready to enjoy them again!
Frequently Asked Questions
Can I make these tacos ahead of time?
Absolutely! You can roast the cauliflower in advance and just reheat it in the oven before serving. The tacos are best enjoyed fresh, but the roasted cauliflower holds up nicely.
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These tacos are a vibrant celebration of flavors, with roasted cauliflower bringing a satisfying crunch and a kick of spice that I just can't resist.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
In a large bowl, combine the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss until the cauliflower is well coated.
- 3
Spread the cauliflower onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring halfway through.
- 4
While the cauliflower is roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- 5
Once the cauliflower is done, remove it from the oven and let it cool slightly.
- 6
Assemble your tacos: layer the roasted cauliflower onto the warm tortillas, then top with sliced avocado, shredded red cabbage, and fresh cilantro.
- 7
Serve with lime wedges on the side for squeezing over the top.
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