5 from 9 votes
Cauliflower Tacos
These Cauliflower tacos are my favorite vegetarian weeknight meal. They're super flavorful, crispy and are so good when added to blistered tortillas and garnished with avocado crema, cotija cheese, sliced radishes and green onions.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
Calories:
28 kcal
Course:
Dinner
Cuisine:
American
Ingredients
Avocado Crema:
- 1 avocado large
- lime juice from half lime
- 1/4 cup cilantro leaves
- 1/2 cup water
- kosher salt
Cauliflower:
- 1 cauliflower cut into small florets, 2-lb head
- 2 teaspoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cumin ground
- 1/4 teaspoon oregano
- kosher salt
- 1/3 cup water
Taco Assembly:
- corn tortillas
- lime
- cilantro as garnish, leaves
- cotija cheese as garnish
- radish
Instructions
To Make the Avocado Crema:
- In a small food processor or blender, add the avocado, lime juice, cilantro, water and a few pinches of kosher salt. Blend until very smooth.
Cup of Yum
To Make the Cauliflower:
- Prep the cauliflower by cutting into florets. In a medium skillet, set over medium-high heat, add the avocado oil. When hot, add in the cauliflower and cook on each side for about 1 to 2 minutes, until lightly browned.
- Meanwhile, mix together the garlic powder, onion powder, paprika, cumin and oregano. Add a few pinches of salt to the cauliflower and add the spices. Give it a thorough mix until the cauliflower is evenly coated. Pour in the water and then immediately cover the pan, and turn the heat down to medium-low. Cook for 5 minutes. Give the cauliflower a taste and adjust the salt to taste.
To Assemble the Tacos:
- I like to blister tortillas over an open flame (my gas burner lol). Add a spoonful of the cauliflower to each tortilla, along with a tablespoon of the crema, green onions, cilantro leaves, sliced radishes and a sprinkling of cotija cheese.
Notes
- Tips and Tricks:
- Can I make this ahead? I’m going to say NO lol. Cooked cauliflower really doesn’t keep well in the fridge (in my opinion) so I think this dish is best made and consumed in one sitting.
- Equipment:
- Le Creuset Braiser | Chef's Knife | Nesting Bowls | OXO Measuring Cups | OXO Measuring Spoons | Food Processor |
Nutrition Information
Calories
28kcal
(1%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
5mg
(0%)
Potassium
41mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
322IU
(6%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 28
% Daily Value*
| Calories | 28kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 5mg | 0% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.