Roasted Cauliflower Tacos

Roasted cauliflower florets with charred edges and a tender heart. Soft tortillas filled with fresh, acidic garnishes that balance the smoky spices.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 722
• Protein: 12 g
• Carbs: 72 g
• Fat: 42 g

Ingredients

• 1 piece Cauliflower ( in small florets )
• 3 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 pinch Hot pepper en poudre
• 8 piece Soft tortilla (for filling), made from corn
• 2 piece Persea americana Mill. ( sliced )
• 1 piece Red onion ( finely sliced )
• 150 g Plain Greek yogurt
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 20 g Fresh cilantro ( leaves only )
• 1 tbsp Chipotle peppers in adobo sauce ( finely chopped )

Instructions

1. Vegetable preparation

   Break the cauliflower into very small florets the size of a walnut. The smaller the surface area, the more the vegetable will caramelize and become crispy.

2. Seasoning and roasting

   Mix the cauliflower with olive oil, cumin, smoked paprika, chili powder, and the chopped chipotle chili. Spread on a baking sheet without the pieces touching. Bake at 210°C until the edges are well browned.

3. Sauce and garnish

   Mix the yogurt with the juice of one lime. Finely slice the red onion and cut the avocado into strips. The sauce should be fluid to coat the vegetable.

4. Assembly

   Briefly heat the tortillas in a dry pan to soften them. Garnish with the hot cauliflower, onion, avocado, and a good amount of fresh cilantro.

Chef's tips

• Don't overcrowd the baking sheet, or the cauliflower will steam instead of roasting.
• The cauliflower needs to be deeply colored, almost charred on the edges; that's where the flavor is.

Storage

Store components separately in the fridge for up to 2 days. Reheat the cauliflower in the oven to restore its crunch before assembling.