Roasted Cauliflower Tacos

Name: Roasted Cauliflower Tacos
Prep time: 15 min
Cook time: 45 min
Yield: 4 serving
Ingredients: 1 small cauliflower; 1 pound red cabbage; ¼ cup extra-virgin olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon kosher salt; 1 recipe Avocado sauce; 12 corn tortillas; Thinly sliced radishes; Sliced serrano peppers; avocado slices; cilantro

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5.0

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4
Course
Main Course
Cuisine
American, Mexican, Tex-Mex

Roasted Cauliflower Tacos

Iris Warren

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This roasted cauliflower tacos recipe is lightly adapted from Simply Julia by Julia Turshen and is reprinted with permission from the publisher. Feel free to get creative with the toppings here! I used what's listed in the recipe below, but Julia also suggests diced white onion, pickled jalapeños, and hot sauce.

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Ingredients

Servings

1 small cauliflower outer leaves and core discarded, cut into small florets
1 pound red cabbage thinly sliced (about 1/2 small red cabbage or 6 cups sliced)
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt

For Serving

1 recipe Avocado sauce
12 corn tortillas warmed
Thinly sliced radishes optional
Sliced serrano peppers optional
avocado slices optional
cilantro optional

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Instructions

Preheat the oven to 400°F.
Place the cauliflower and cabbage on a large sheet pan. Drizzle with the olive oil and sprinkle with the cumin, coriander, and salt. Use your hands to mix everything together and spread it out into an even layer. Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes. (I roasted my cabbage and cauliflower on two separate sheet pans. I cooked the cauliflower for 25 minutes and the cabbage for 10 minutes. Both ways work!)
Evenly divide the Avocado Sauce and roasted vegetables among the tortillas. Serve immediately with the radishes, serranos, avocado slices, and cilantro, if using.