5.0 from 3 votes
Cauliflower Tacos
Delicious vegetarian tacos made with spicy parmesan roasted cauliflower in a whole wheat tortilla and served with homemade coleslaw.
Prep Time
10 mins
Cook Time
10 mins
Assemble
10 mins
Total Time
40 mins
Servings: 12
Calories: 268 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 medium head cauliflower
- 2 large eggs
- 2 tbsp olive oil
- 1/4 cup hot sauce
- 1/4 cup ground Parmesan
- 1 tbsp smoked paprika
- Kosher salt and ground pepper to taste
- 12 whole-wheat tortillas
- fresh cilantro to garnish
- ½ avocado chopped, to garnish
- Lime wedges to serve
For the coleslaw salad:
- ¼ purple cabbage and ¼ green cabbage or 3 cups slaw mix
- 2 avocados peeled and pitted
- 1 clove garlic
- 1/2 cup PLAIN yogurt
- ¼ cup lime juice
- Kosher salt and ground pepper to taste
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.
Cup of Yum
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
Serving
1taco
Calories
268kcal
(13%)
Carbohydrates
31g
(10%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
539mg
(22%)
Potassium
446mg
(13%)
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
% 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.