Cauliflower Tacos with Avocado Crema
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 378
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 47
- Dietary Fiber
- 13
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 969
- Total: 55 min
- Active: 30 min
Ingredients
Nonstick cooking spray, for the baking sheet
1 cup very thinly sliced red cabbage
1 cup very thinly sliced green cabbage
2 limes, plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon pureed chipotle in adobo
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 large head cauliflower, cut into florets
1 ripe avocado
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
8 corn tortillas
3 radishes, thinly sliced
Hot sauce, for topping, optional
Directions
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
- In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a singe layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema.
- Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth.
- Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired.
- Put on a platter and garnish with lime wedges and cilantro leaves.