Why recepie famous for?
Spicy and crispy baked cauliflower tacos topped with a creamy cilantro sauce make a delicious and nutritious lunch or dinner in under 30 minutes! Spicy and crispy oven-roasted cauliflower florets topped with a creamy cilantro sauce are a delicious meat-free option and can be made vegan or keto!
Ingredients
1 head cauliflower chopped into bite-sized pieces3 Tbsp avocado oil or oil of choice
1 tablespoon chili powder or taco seasoning
1/2 tsp ground cumin
½ tsp garlic powder
½ tsp kosher salt
To Assemble:
8 small Tortillas flour or corn
1 Avocado sliced or diced
1 cup Red cabbage shredded
1 Jalapeno sliced
1/4 cup Cilantro minced
Creamy Cilantro Sauce
¼ cup greek yogurt
1/4 cup sour cream or mayo
1/4 cup fresh cilantro
Juice of 1 lime
1 clove garlic
Salt and pepper
Instructions
Preheat oven to 425°F. Line a large rimmed baking sheet with foil or parchment paper.In a large bowl, combine the cauliflower florets, spiced, and oil. Stir until the cauliflower is coated with spices.
Transfer to a baking sheet and bake 20 minutes or until lightly charred and cooked through.
To make the cilantro sauce:
Mince the cilantro and garlic and whisk in a medium bowl or Add all the ingredients to the food processor, season with salt and pepper. Blend until smooth and creamy. Taste and adjust salt and pepper to taste.
To assemble:
Warm tortillas over an open flame on the stovetop (does not work or electric). Place about 1/4 cup of cauliflower on a tortilla. Top with avocado, cabbage, sliced jalapeno, minced cilantro, and a generous drizzle of cilantro sauce. Serve immediately!
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