Cauliflower Street Tacos

American \ Dinner \ Appetizer

Prep Time10minutes

Cook Time20minutes

Passive Time

people

There is no Nutrition Label for this recipe yet.

Oh My! These turned out seriously fantastic. I recommend pairing the tacos with the Avocado Crema because it goes so well with the baked cauliflower.

These really don’t take too long and you can go from prep to oven-ready in 30 minutes’ time. There should be leftovers for the next day or if you don’t want too many corn tortillas, simply toss the cauliflower, crema, refried beans, and vegan cheese with some arugula and fresh tomatoes.

Cauliflower

Ingredients

4 Tbl. olive oil
2 tsp. cumin
1 tsp. Trader Joe's Chili Lime Seasoning, or chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Oregano
1 tsp. salt (more or less to taste.)

Directions

Break the head of cauliflower into small (about 1") flowerets and place in a large bowl. Toss with olive oil. NOTE: Depending on the size of the cauliflower you may need a bit more oil. Make sure the pieces each have a slight coating of oil but are not saturated.
In a small bowl mix together Cumin, TJ's Chili/Lime Seasoning (or Chili Powder), Garlic, Onion Powder, Oregano, and Salt. Sprinkle the mixture over the cauliflower in the bowl making sure each piece has been seasoned.
Place coated cauliflower on a lined baking sheet and bake in a 400-degree oven for 15-20 minutes or until slightly browned. For softer cauliflower, cook an additional 5+ minutes.

Avocado Crema

Ingredients

3 small avocados
1/2 medium lime juiced
1 tsp. salt (more or less to taste.)
10 leaves cilantro
1/2 cup vegan sour cream

Directions

While cauliflower is roasting, place 3 small avocados (or 2 medium/large) in a blender along with the juice of 1/2 lime, 1 tsp. salt, 10 leaves of cilantro, and 1/2 cup of vegan sour cream. Mix until smooth.