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Roasted Cauliflower Tacos with Slaw

Savor the Crunch of Roasted Cauliflower Tacos with Slaw

Enjoy vibrant Roasted Cauliflower Tacos with Slaw, a health-packed vegetarian meal that's quick and easy to whip up.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Tex-Mex
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 4 pieces Corn or Flour Tortillas Choose your preferred type.
  • 1 head Cauliflower Florets Can substitute with broccoli.
  • 2 tablespoons Olive Oil Avocado oil can be used as a substitute.
  • 1 tablespoon Spices (cumin, smoked paprika) Adjust to taste.
For the Slaw
  • 2 cups Cabbage (Green or Red) Any variety works.
  • 1 cup Shredded Carrots Thinly sliced bell peppers can also substitute.
  • 2 tablespoons Lime Juice Lemon juice can be used in a pinch.
  • 1/2 cup Mayonnaise or Yogurt Vegan mayo for dairy-free option.
  • 1 teaspoon Salt Adjust to taste.
  • 1/4 cup Fresh Cilantro Parsley can be used instead.
  • 1 piece Avocado Optional creamy topping.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Skillet

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Toss cauliflower florets with olive oil and spices until well coated.
  3. Spread the cauliflower in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway.
  4. Combine shredded cabbage, shredded carrots, mayonnaise or yogurt, and salt in a bowl to make the slaw.
  5. Warm the tortillas in a skillet for about 30 seconds per side.
  6. Assemble tacos by placing roasted cauliflower and slaw into each tortilla. Add cilantro and avocado if desired.
  7. Serve immediately with lime wedges on the side.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 500mgFiber: 7gSugar: 3gVitamin A: 150IUVitamin C: 100mgCalcium: 5mgIron: 10mg

Notes

Store roasted cauliflower and slaw separately in airtight containers for up to 3 days. For freezing, keep roasted cauliflower in a freezer-safe container for up to 2 months.

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