This recipe is for all the vegetarians out there missing savory and satisfying Mexican food. These tacos are a quick but flavorful plant-based meal that is versatile, healthy, and satisfying. Roasted cauliflower tacos can be another easy weeknight dinner to add to your repertoire but can also 'wow' any dinner guest. It is also an inclusive meal that can be tweaked to meet any dietary needs. Use corn tortillas to make it gluten-free. Or opt for a dairy-free yogurt to make the cilantro avocado sauce for those who are lactose intolerant or to make it completely vegan. The possibilities are endless when it comes to tacos. Dare to think outside the box. Let's enhance our plates to whole foods that are nutritious and tasty!
Servings: 4 (3 tacos each)
*Serve with any toppings of your choice.
Preheat oven to 400 degrees F (204 C) and add chopped cauliflower to 2 large baking sheets (use more baking sheets if increasing batch size). Add oil (or omit/sub water), cumin, chili powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender. Avoid touching the cauliflower to allow for crispy brown edges.
While the cauliflower is roasting, get started on making the greek yogurt avocado sauce. Place all ingredients (2 avocados, juice of 1 lime, 2 garlic cloves, 1/3 bunch of cilantro, 1/2 cup of plain greek yogurt, a pinch of salt) into a food processor. Pulse until well combined and smooth. Make sure to taste your sauce and adjust the flavor to your liking. A blender will also work well to make the sauce.
To serve, warm tortillas in the microwave or the oven directly on the still-warm oven racks until soft and pliable. Then add 1-2 Tbsp of the greek yogurt avocado sauce and a generous portion of cauliflower. Serve as is or garnish with lime juice/wedges, cilantro, and/or cabbage (optional).