Description
A vibrant and flavorful plant-based alternative to traditional tacos, featuring roasted cauliflower and refreshing cabbage slaw.
Ingredients
Scale
- 1 head Cauliflower, cut into small florets
- 2 tablespoons Olive oil
- 2 tablespoons Taco seasoning
- 8 small Corn tortillas
- 2 cups Cabbage, shredded
- 1 Lime, juiced
- 1/4 cup Cilantro, chopped
- 1 Avocado, sliced (optional)
- Hot sauce (to taste, optional)
- Feta cheese or vegan cheese (optional)
- Radishes, sliced (for garnish)
- Green onions, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Wash and cut cauliflower into small florets. Toss with olive oil and taco seasoning in a mixing bowl.
- Spread the seasoned cauliflower on a baking sheet and roast for 25-30 minutes until golden. Stir halfway for even cooking. Meanwhile, shred cabbage and mix with lime juice, salt, and cilantro.
- Warm corn tortillas on a skillet for 30 seconds each side until pliable. Fill tortillas with roasted cauliflower and cabbage slaw, then top with optional garnishes. Serve immediately.
Notes
Feel free to customize the toppings and spices to suit your taste. This recipe can be made vegan by ensuring all condiments are plant-based.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg