Cauliflower Tacos
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Assemble
10 mins
-
Total Time
40 mins
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Servings
12
-
Calories
268 kcal
-
Course
Main Course
-
Cuisine
American
Cauliflower Tacos
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Delicious vegetarian tacos made with spicy parmesan roasted cauliflower in a whole wheat tortilla and served with homemade coleslaw.
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Ingredients
- 1 medium cauliflower head
- 2 large egg
- 2 tbsp olive oil
- 1/4 cup hot sauce
- 1/4 cup Parmesan Cheese ground
- 1 tbsp smoked paprika
- salt to taste, Kosher
- black pepper to taste, Kosher
- 12 whole-wheat tortillas
- cilantro to garnish, fresh
- ½ avocado chopped, to garnish
- lime to serve, wedges
For the coleslaw salad:
- ¼ purple cabbage ¼ green cabbage; or 3 cups slaw mix
- ¼ green cabbage
- ¼ slaw mix
- 2 avocado peeled and pitted
- 1 clove garlic
- 1/2 cup PLAIN yogurt
- ¼ cup lime juice
- salt to taste, Kosher
- black pepper to taste, Kosher
Instructions
For the cauliflower tacos:
- Preheat the oven to 400F and line a large baking tray with parchment paper. Set aside.
- Cut the cauliflower into bite-size florets.
- To a large bowl, whisk the eggs together with oil and hot sauce.
- Prepare a large ziplock bag and add in the Parmesan cheese, smoked paprika, salt and pepper. Mix well.
- Add the cauliflower florets to the egg mixture and toss to get all pieces nicely coated.
- Next, transfer to the ziplock bag, close it and shake to evenly coat all the cauliflower pieces.
- Place the florets on the prepared baking tray and bake for 15-17 minutes, or until golden brown.
For the coleslaw salad:
- Meanwhile, using a mandolin, carefully shred the cabbage very thinly. Set aside in a medium bowl.
- To a small food processor, add the avocado, garlic, yogurt, lime juice, salt, and pepper. Pulse until smooth.
- Pour ¾ of the avocado sauce over the shredded cabbage and toss well to combine.
To make the tacos:
- To assemble the tacos, add the baked cauliflower and top with coleslaw salad. Drizzle with the remaining sauce, garnish with fresh cilantro and chopped avocado. Serve with lime wedges and enjoy!
Notes
- Hot sauce: instead of adding hot sauce, you may use a mild buffalo sauce
- Tortilla: you can use any of your favorite low carb tortillas
- Yogurt: plain yogurt was used to make the coleslaw dressing. You can use dairy-free or Greek yogurt.
- This taco is vegetarian friendly but can be made vegan by skipping the eggs or using egg substitutes. Use dairy-free yogurt and vegan parmesan.
- Make ahead: consider making the coleslaw ahead and cutting and preparing the cauliflower the day before. Store the cut cauliflower in a bowl filled with water in the fridge.
Nutrition Information
Show Details
Serving
1taco
Calories
268kcal
(13%)
Carbohydrates
31g
(10%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
34mg
(11%)
Sodium
539mg
(22%)
Potassium
446mg
(9%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
626IU
(13%)
Vitamin C
43mg
(48%)
Calcium
150mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 268kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 539mg | 22% |
| Potassium | 446mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 626IU | 13% |
| Vitamin C | 43mg | 48% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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