Ingredients with Measurements:
- 1 head of cauliflower, chopped into small florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 small tortillas
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, garlic powder, salt, and pepper until well coated.
3. Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
4. Roast in the oven for 20-25 minutes, or until the cauliflower is tender and lightly browned.
5. Warm the tortillas in the oven or on a skillet.
6. Assemble the tacos by placing a spoonful of roasted cauliflower on each tortilla, followed by sliced avocado, crumbled queso fresco, and chopped cilantro.
7. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe makes 8 small tacos.
Nutritional information:
Calories: 170
Fat: 10g
Carbohydrates: 17g
Protein: 6g
Fiber: 5g
Sugar: 2g
Sodium: 230mg
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of queso fresco.
- If you don't have avocado, you can use guacamole instead.
- You can use any type of tortilla you prefer, such as corn or flour.
Variations:
- Add some sliced jalapeños for a spicy kick.
- Top the tacos with some salsa or hot sauce for extra flavor.
- Add some black beans or refried beans for extra protein.
Tips and tricks:
- Make sure to chop the cauliflower into small florets so that they cook evenly.
- Don't overcrowd the baking sheet, otherwise the cauliflower won't roast properly.
- You can make the roasted cauliflower ahead of time and reheat it in the oven before assembling the tacos.
Storage instructions:
Store any leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the roasted cauliflower in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tacos on a platter with lime wedges on the side.
Garnishes:
Garnish the tacos with some extra chopped cilantro and a sprinkle of chili powder.
Pairings:
Serve the tacos with some Mexican rice and beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
Troubleshooting advice:
- If the cauliflower is not browning enough, you can broil it for a few minutes at the end of cooking time.
- If the tortillas are too stiff, you can wrap them in a damp paper towel and microwave them for a few seconds to soften them.
Food safety advice:
- Make sure to wash the cauliflower thoroughly before chopping it.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tacos are a traditional Mexican dish that dates back to the 18th century. They were originally made with corn tortillas filled with meat, beans, and vegetables.
Flavor profiles:
These roasted cauliflower tacos are savory, slightly spicy, and tangy from the lime juice.
Serving suggestions:
Serve the tacos with some fresh salsa and guacamole on the side.
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Region: Mexican