Cauliflower Tacos with Cilantro Lime Crema
These delicious cauliflower tacos offer a burst of flavor with roasted cauliflower and a creamy cilantro lime crema, perfect for any occasion.
Ingrédients
For the Tortillas
- 8 small small tortillas You can use corn tortillas for a gluten-free option.
For the Cauliflower Filling
- 1 head cauliflower, cut into florets You can substitute with other roasted vegetables.
- 2 tablespoons olive oil For roasting the cauliflower.
- 1 teaspoon cumin Enhances the flavor of the cauliflower.
- 1 teaspoon chili powder Adds a bit of spice.
- to taste Salt and pepper For seasoning the cauliflower.
For the Toppings
- 1 cup shredded cabbage Provides crunch.
- 1 avocado sliced Adds creaminess.
- 1/2 cup cilantro, chopped Fresh herb for the crema.
For the Cilantro Lime Crema
- 1/4 cup sour cream Substitute with vegan sour cream for a vegan option.
- 1 lime juiced Fresh lime juice adds zesty flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and cut your cauliflower into small florets.
Cooking the Cauliflower
- In a large mixing bowl, toss the cauliflower florets with olive oil, cumin, chili powder, salt, and pepper.
- Spread the seasoned cauliflower on a baking sheet and bake for 25-30 minutes until golden and slightly crispy.
Preparing the Crema
- While the cauliflower is roasting, combine sour cream, lime juice, and chopped cilantro in a bowl. Mix well until creamy and smooth.
Assembling the Tacos
- Warm the tortillas in a pan or microwave.
- Fill each tortilla with roasted cauliflower, avocado slices, and shredded cabbage.
- Top each taco with a drizzle of cilantro lime crema.
- Serve immediately.
Notes
Store components separately for freshness. Roasted cauliflower can be stored in the fridge for up to 3 days.