These Mexican spiced cauliflower tacos are SO delicious. I love them for a weeknight meatless meal. Spring is just about to arrive here in Toronto and I’m craving a little more yoga, sunshine and vegetables.
I roast the cauliflower and stuff it into soft corn tacos and top with avocado, feta cheese, fresh salsa, lime and cilantro. But the cauliflower is amazing on its own too as a side dish, or on a grain bowl. Hope you love it!
- 1 cauliflower
- 3 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt and fresh black pepper to taste
Heat your oven to 400 degrees. Mix the oil and spices with the salt and pepper in a small dish. Line a baking sheet with parchment paper. Wash and chop the cauliflower. I remove the core and then break apart the florets.
Throw the cauliflower pieces on the baking sheet and drizzle with the spice and oil mixture. Roast for 25 minutes. Flip the cauliflower pieces over and stir it around halfway through the cooking time to get all the pieces equally crispy.
- crumbled feta cheese
- pico do gallo (fresh salsa)
- halved cherry tomatoes
- lettuce or shredded cabbage
- spicy mayo (mix ratio of 1/2 mayo to 1/2 siracha)