Cinco de Mayo is around the corner and I don’t know about you, but I am ready to chow down on some tacos. Loaded with spiced and roasted cauliflower, colorful crunchy vegetables, and a citrus avocado dressing, these tacos are sure to hit all your cravings. This recipe is ideal for a vegetarian who wants a filling and delicious taco choice or anyone who is looking for some nutritious options to add to their spread.
Ingredients for taco filling:
-1 head of cauliflower (chopped into bite size florets)
-1 tsp smoked paprika
-1 tsp chili powder
-1 tsp garlic powder
-1 tsp onion powder
-1/2 tsp cumin
-pinch of cayenne pepper
avocado citrus sauce:
-1 small head of garlic
-1/3 cup of yogurt or sour cream
-1 tbsp yuzu vinegar (or lime juice)
-Salt and pepper to taste
-drizzle of olive oil
-1/4 cup water
-red cabbage (shredded)
-carrots & radishes (julienne)
- Preheat oven to 450 degrees. In a large bowl, mix your spices and add your cauliflower florets and olive oil. Mix together until all the florets are coated in spice mixture.
- Arrange cauliflower in an even layer on a baking sheet and bake for 25 minutes or until it begins to crisp.
- While the cauliflower is roasting, make the avocado sauce by combining all ingredients in the blender and processing until smooth. Add more water or any other ingredients as needed.
- Create your taco by piling your cabbage, adding cauliflower, and garnishing with your choice of toppings as desired. Drizzle avocado citrus sauce over top. Enjoy!