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Cauliflower Tacos Recipe

Name: Gocha's Breakfast Bars Cauliflower Tacos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 head cauliflower florets; 2 tbs olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lime juice; 1 small red onion; 1 cups apple cider vinegar; 0.5 cups water; 1 tbs sugar; 0.5 tsp salt; 0.5 cups plain Greek yogurt; 2 tbs mayonnaise; 0.5 cups fresh cilantro; 1 tbs lime juice; 1 clove garlic; 0.5 tsp honey; 0.25 tsp salt; 1 tbs water; 8 count small corn or flour tortillas; 1 cups shredded red cabbage; 1 medium avocado; 0.25 cups fresh cilantro leaves; 2 count lime wedges; 0.25 cups crumbled cotija or feta (optional)

Inspired by Gocha's Breakfast Bar

Time45m

Serves4

Make Cauliflower Tacos Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Roasted Cauliflower

1 head Cauliflower florets

2 tbs olive oil

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLime juice

Pickled Red Onion

1 small red onion

1 cups Apple cider vinegar

1/2 cups water

1 tbs sugar

1/2 tsp Celtic sea salt

Creamy Cilantro Sauce

1/2 cups plain Greek yogurt

2 tbs Mayonnaise

1/2 cups fresh cilantro

1 tbs ReaLime juice

1 clove Garlic

1/2 tsp Honey

1/4 tsp Celtic sea salt

1 tbs water

Tacos & Garnishes

8 count small corn or flour tortillas

1 cups shredded red cabbage

1 medium Avocado

1/4 cups Fresh cilantro leaves

2 count Lime wedges

1/4 cups crumbled cotija or feta (optional)

Method

Roasted Cauliflower

Preheat and prep

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it. Cut the cauliflower into bite-size florets, pat dry with a towel to remove excess moisture.

Season

In a large bowl toss the cauliflower florets with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.

Roast

Spread the seasoned florets in a single layer on the prepared baking sheet, leaving small gaps between pieces. Roast for 20–25 minutes, tossing once halfway through, until edges are golden and florets are tender and slightly crisp.

Finish

Remove from oven and immediately drizzle with 1 tablespoon lime juice, toss gently to coat. Taste and add a pinch more salt if needed. Keep warm while finishing other components.

Pickled Red Onion

While the cauliflower roasts (or up to 1 day ahead), thinly slice the red onion into half-moons. In a heatproof jar or bowl combine 1 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon salt. Stir until sugar and salt dissolve.

Add the sliced onions to the pickling liquid, press down to submerge. Let sit at room temperature for at least 20 minutes for quick-pickling (longer for mellower flavor). Cover and refrigerate if making ahead; keep chilled.

Creamy Cilantro Sauce

In a blender or food processor combine 1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1/2 cup packed fresh cilantro leaves (stems removed), 1 tablespoon lime juice, 1 clove garlic, 1/2 teaspoon honey, 1/4 teaspoon salt and 1 tablespoon water.

Blend until smooth, scraping down the sides once. Adjust thickness with additional water, 1 teaspoon at a time, to reach a pourable but creamy consistency. Taste and adjust salt or lime as needed. Chill until ready to use.

Tacos & Assembly

Warm the tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and lightly charred, or wrap in foil and heat in a 350°F oven for 8–10 minutes.

Prepare garnishes: shred about 1 cup red cabbage, slice the avocado, and have cilantro leaves, lime wedges and cotija/feta ready.

Assemble tacos: place 1–2 tablespoons shredded cabbage on each tortilla, top with 3–4 roasted cauliflower florets (about 2–3 tablespoons), add a few pickled red onion slices, a drizzle (about 1 tablespoon) of creamy cilantro sauce, a slice of avocado, and sprinkle with cilantro leaves and a little cotija if using.

Serve immediately with lime wedges on the side to squeeze over tacos.