Crispy Cauliflower Tacos

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 pieces corn tortillas
• 1 large avocado
• 1 large lime
• 0.5 cup cilantro
• 2 cups cabbage
• 2 tablespoons water

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Wash and cut the cauliflower into small florets, ensuring they are roughly the same size for even cooking.

3. 3

   In a large bowl, combine the cauliflower florets, olive oil, cumin, smoked paprika, salt, and black pepper. Toss until the cauliflower is well coated.

4. 4

   Spread the seasoned cauliflower florets evenly on a baking sheet lined with parchment paper.

5. 5

   Roast the cauliflower in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.

6. 6

   While the cauliflower is roasting, prepare the avocado crema. In a blender, combine the avocado, juice of 1 lime, cilantro, and water. Blend until smooth and creamy. Adjust seasoning with salt if needed.

7. 7

   Shred the cabbage finely and set aside for serving.

8. 8

   Once the cauliflower is done roasting, remove it from the oven and let it cool for a few minutes.

9. 9

   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

10. 10

    To assemble the tacos, place a few pieces of roasted cauliflower on each tortilla, top with shredded cabbage, and drizzle with avocado crema. Garnish with extra cilantro if desired.

11. 11

    Serve immediately with lime wedges on the side.