Crispy Cauliflower Tacos with Avocado Crema

These cauliflower tacos are crispy on the outside, tender on the inside, and bursting with flavor from a perfect blend of spices. The cool avocado crema adds a creamy contrast to the spiced cauliflower, creating a delicious balance that will satisfy both meat-eaters and vegetarians alike.

Ingredients

• 1 medium head cauliflower (cut into small florets)
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 0.5 teaspoon garlic powder
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper (optional for heat)
• 0.5 teaspoon salt
• 8 corn tortillas (small)
• 1 avocado (ripe)
• 0.25 cup sour cream
• 1 lime (juiced and zested)
• 0.25 cup cilantro (chopped, plus more for garnish)
• 0.25 red onion (thinly sliced)
• 1 cup red cabbage (shredded)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil, chili powder, cumin, garlic powder, smoked paprika, cayenne (if using), and salt until evenly coated.
3. Spread cauliflower on the prepared baking sheet in a single layer. Roast for 15 minutes or until edges are crispy and browned.
4. While cauliflower roasts, make the avocado crema: In a blender or food processor, combine avocado, sour cream, half the lime juice, half the cilantro, and a pinch of salt. Blend until smooth.
5. Warm tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in foil and heat in the oven for the last 5 minutes of cauliflower roasting time.
6. Assemble tacos: Spread avocado crema on each tortilla, top with roasted cauliflower, red cabbage, red onion, and remaining cilantro. Finish with a squeeze of fresh lime juice.

Notes