Description
Inspired by classic taco nights, these roasted cauliflower tacos are packed with bold flavor, colorful toppings, and plenty of texture. Golden cauliflower seasoned with nutritional yeast and garlic is tucked into warm cassava tortillas, then topped with a crisp jicama and red cabbage slaw, creamy avocado, fresh cilantro, radishes, and a squeeze of lime for a vibrant, satisfying plant-based meal.
Ingredients
For the tacos
- 4 lectin-free cassava tortillas
For the roasted cauliflower
- 1 medium cauliflower head, cut into florets
- 3 tablespoons nutritional yeast
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
For the jicama-cabbage slaw
- 1/2 small jicama, peeled and grated
- 1/4 small red cabbage, finely shredded
- 2 teaspoons extra virgin olive oil
- Apple cider vinegar
- Salt and freshly ground black pepper
For serving
- 1 avocado, sliced or diced
- 4-5 red radishes, thinly sliced
- 1 small bunch fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat the oven to 420°F (215°C). Line a baking sheet with parchment paper.
- Toss the cauliflower florets with the nutritional yeast, olive oil, garlic powder, cumin, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet and roast for 30-35 minutes, stirring halfway through, until tender and golden around the edges.
- While the cauliflower roasts, prepare the slaw. Combine the grated jicama and shredded red cabbage in a bowl. Dress with extra virgin olive oil, apple cider vinegar, salt, and pepper to taste, then toss well.
- Slice the avocado and radishes, chop the cilantro, and cut the lime into wedges.
- Warm the tortillas according to your preferred method.
- Assemble the tacos by filling each tortilla with roasted cauliflower, jicama slaw, avocado, radishes, and cilantro. Finish with a squeeze of fresh lime.
Notes
Cassava tortillas work especially well for these tacos, but any gluten-free tortillas you enjoy can be used.
For a spicy version, serve with your favorite fermented hot sauce: Red Tabasco or Sriracha.
The roasted cauliflower and slaw can both be prepared ahead of time and assembled just before serving.
