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roasted cauliflower tacos ready to serve
Vagner Carvalho

Roasted Cauliflower Tacos with Lime Yogurt Sauce

Roasting gives cauliflower browned edges that stand up to crunchy cabbage and a tangy yogurt sauce. These vegetable tacos are built around contrast rather than pretending cauliflower has the texture of meat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large cauliflower, about 2 lb (900 g), cut into small florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 8 small corn tortillas
  • 2 cups (140 g) shredded cabbage
  • 1/2 cup (120 g) plain Greek yogurt
  • 2 tablespoons lime juice, divided
  • 1/4 cup chopped cilantro
  • 1 avocado, sliced

Equipment

  • Rimmed sheet pan

Method
 

  1. Heat oven to 425°F (220°C). Toss florets with oil, cumin, paprika, garlic powder and salt. Spread on a large rimmed pan without piling. Roast for 25–30 minutes, turning once, until edges brown and stems are tender.
  2. Mix yogurt with 1 tablespoon lime juice and 1 tablespoon water to make a drizzling sauce. Toss cabbage with remaining lime juice and cilantro.
  3. Warm tortillas in a dry skillet, about 20–30 seconds per side, and keep covered with a clean towel so they stay pliable.
  4. Divide cauliflower, cabbage and avocado among tortillas. Add yogurt sauce and serve immediately, before the warm filling softens the tortillas.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for 2 assembled tacos.