Roasted Cauliflower Tacos with Avocado Cream Sauce

Who said vegetarian tacos are boring? These Roasted Cauliflower Tacos with Avocado Cream Sauce and a purple cabbage and carrot slaw is everything - delicious crunchy texture, zesty, tasty and filling too!

Course Main Course

Cuisine American, Mexican, Modern

Prep Time 10

Cook Time 25

Total Time 35

Servings tacos

Calories 303kcal

Author Manju

Ingredients

12 corn tortillas or use just 6 if you dont want to double up tortillas for the tacos

For the Roasted Cauliflower

1 head cauliflower cut into florets, about 2 cups
3 tablespoon olive oil
1 teaspoon paprika
1 tsp chili powder
1 teaspoon ancho chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
salt to taste
fresh cracked black pepper to taste

For the Avocado Cream Sauce

1 avocado
½ lime juiced
1 cup yogurt or sour cream
½ jalapeno
½ cup cilantro
salt to taste

For the Cabbage Slaw

¼ purple cabbage shredded
¼ red onion sliced
1 carrot shredded
½ cup cilantro chopped
½ lime juiced
salt to taste
black pepper to taste

Instructions

Preheat oven to 400 F.
Toss the cauliflower florets with the olive oil, salt, pepper, paprika, chili powder, ancho chili powder, onion powder and garlic powder.
Bake for 15-20 mins till crispy and cooked through.
Meanwhile, add all the ingredients for the avocado cream sauce into a food processor and blend till smooth. Pour into a bowl and keep aside.
Toss all the ingredients for the cabbage slaw and keep aside.
Once the cauliflower is done, cook the corn tortillas on medium high flame, directly on the flame till charred on the sides.
If you dont have a gas stove top, you can cook the tortillas on a griddle / skillet too.

To assemble the tacos

Doube up two tortillas for each taco ( use just one if you like it that way). Add some slaw on top, then some of the roasted cauliflower and drizzle some sauce over it.
Repeat with all the tortillas.

Nutrition